Bhogi is a day before Makar Snakrati and on this day this special bhaji is made.All vegetables used in this bhaji are available during winter and this is usually served with Bajari (millet) Bhakri.I have learned this recipe from my masi,Mrs Meeta Nayak.
2 tbsp Oil
2 tbsp Sesame Seeds
2 tbsp Roasted Peanut Powder
1/4 tsp Asafoetida.
1 tsp Jeera.
8 Curry leaves.
1 1/2 tsp Red Chilli powder
1 tsp Goda Masala
1 tsp Dhana-Jeera powder
1/4 tsp Turmeric powder
1 tbsp grated Jaggery
1/2 tsp Tamarind pulp.
1 Potato peeled and cubed
1 Carrot cubed in small pieces
1/4 cup Pavta ( Lima Beans )
1/4 cup Harbhare(fresh green chanas)
1/4 cup fresh Toovar dana(arhar)
2 Drumsticks peeled and cut into long pieces.
4 Brinjals(cut into 4 pieces)
Salt to taste.
2 tbsp grated Coconut.
2 tbsp chopped Corriander leaves.
Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.
Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.Keep it aside.
Ina big pan heat 2 tbsp oil, add asafoetida,jeera and curry leaves, let them sizzle up.
Add all the prepared vegetables.
In a bowl mix all dry spices,chilli powder,turmeric,dhana-jeera powder and goda masala,add 2 tbsp powder and mix well to form a smooth paste.
Add this mixture to vegetables in the pan,add salt.
Cover and cook till all the vegetables are cooked well.
Add jaggery and tamarind pulp,mix well now add sesame and peanut powder ,mix well and cook for 2 minutes. If required add few splashes of water in between.
Remove in a serving bowl .
Garnish with grated coconut and finely chopped coriander leaves .
Serve hot with Bajarichi Bhakari!
Happy Cooking !!!