By Rajlakshmi
January 9, 2026
Bhogichi bhaji is a delicacy from Bhogi in Maharashtra. It is a mixed vegetable recipe that honours the local winter produce. Make this assortment of winter vegetables because Makar Sankranti is nearing
½ cup potatoes ¼ cup carrot ¼ cup brinjal ¼ cup lima beans ¼ cup freshly harvested green chana 4-6 pieces of drumsticks ¼ cup peanuts 2 tbsp peanuts 1 tsp sesame seeds 1.5 tsp goda masala 1 tsp red chilli powder
¼ tsp turmeric powder 2 tbsp oil 1 tsp mustard seeds 1 tsp cumin seeds 2 pinches asafoetida A few curry leaves 1 tbsp thick tamarind pulp 1.5 tbsp grated jaggery ⅓ cup fresh grated coconut 2 tbsp finely chopped coriander Salt to taste
Dry roast peanuts and sesame seeds in the same skillet over medium heat. Grind into powder.
Remove the lima bean strings. Get the beans out of the pods. Cut the pods in half.
Soak peanuts in warm water. You don't need to soak peanuts if you discover freshly harvested ones.
Heat oil in a kadai over a medium temperature. Add mustard seeds, cumin seeds and stir-fry until they begin to change colour. Lower the heat.
Add a few curry leaves, red chilli powder, turmeric powder, and hing. Add drumsticks, green chana, chopped carrots, and the peanuts.
Stir-fry it. Add potato cubes. Cook covered with water until the vegetables just begin to soften. Add lima beans and cubed brinjal next. Mix and boil the vegetables until tender.
Stir in tamarind pulp. Cool for 2-5 minutes. Turn off the heat. Mix in grated jaggery, peanut powder, and sesame powder. Add grated coconut.
Bhogichi bhaji should be served right away with hot rotis and butter or bajrichi bhakri.