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Different regions of India celebrate Makar Sankranti in different ways. Falling on January 14 each year, the festival is associated with the movement of the sun from the zodiac sign Sagittarius to Capricorn, or Makara. This movement is linked to the weather getting warmer and the onset of spring. You’d find several names for Makar Sankranti, like Uttarayana in Gujarat, Pongal in South India, and Magh Bihu in the north-eastern part of India.
Just like each region has its own name for the festival, certain dishes are specific to a particular culture too, like this Bhogichi Bhaji from Maharashtra. The Maharashtrians celebrate the day with loads of til ladoos and jaggery-based sweets. They believe that eating sesame seeds and jaggery will make them speak well and sweetly. Interestingly, bhogichi bhaji, like Gujarati undhiyu, is a savoury medley of winter vegetables cooked together in a pot and garnished with peanuts and sesame seeds.
Chef Sharata Kumar Das, Head Chef at Glocal Junction, shares a delicious recipe for Bhogichi Bhaji to ring in the festive spirit. Pair it with chapati or bhakri and enjoy.
Ingredients:
• 500 gms of potatoes
• 150 gms of carrot
• 200 gms brinjal
• 150 gms of green peas
• 150 gms papdi
• 150 gms of fresh green chana
• 2 tsp of white sesame seeds
• 250gms drumsticks
• 150 gms of onions
• 100 gms of garlic
• 100 gms of ginger
• 250 gms of tomatoes
• 100 gms of coconut
• 2 tsp of garam masala
• 2 tsp of turmeric powder
• 100 ml of oil
Source: Bhogichi Bhaji/Glocal Junction
• Peel and chop all the vegetables into perfect cubes.
• Now take a saucepan, add water and a pinch of salt, and boil the vegetables properly.
• Once done, keep it aside to let it cool down.
• While it cools down, take another saucepan and add the finely chopped onions, garlic, ginger, and tomato. Cook it for 10 minutes.
• Once done, add the spices and let them cook for another 5 minutes.
• Once done, add the boiled vegetables and let them cook for 15 minutes on medium heat.
• Your steaming bhogichi bhaji is ready!
