Bhogichi bhaji

BHOGICHI BHAJI

BY SHWETA GALINDE

INGREDIENTS

• 2 medium sized Brinjals
• 1 small Potato
• 1  sliced Onion
• ¼  cup chopped Carrot
• ¼  cup fresh Green gram / Hara Chana
• ¼  cup fresh Green Peas
• ¼  cup Field Beans/ Pavta
• ¼  cup flat Green Beans
• ½  cup raw peanuts
• 4 Garlic cloves
• ½ cup grated  dry Coconut
• 2 tbsp Oil
• 1 tsp Mustard seeds  + jeera
• 1 tsp Sesame seeds
• 1 ½  tsp kala masala / Maharashtrian Mix Masala/ Goda Masala [bedekar or eastern brand ] OR  1 tsp garam masala
• 1 tsp Red Chilli powder
• ½ tsp Cumin Powder
• 1 tsp Coriander Powder
• ½  tsp Turmeric powder
• 1 tsp jaggery
• Generous pinch of Asafoetida
•  Salt as per taste
• 1 ½ cup Water

PREPARATION

1. Soak peanut for few hrs.
2. Clean ,wash and chop the veges in medium size ,soak it in water and keep aside
3. Make a coarse paste of garlic + coconut .

METHOD

Heat oil in a pan and add mustard seeds + jeera + sesame and let it splutter .

Add onion and fry till translucent .

Add coconut and garlic mixture and fry till brown .[don’t burn ]

Add ghoda masala + red chilli pwdr + turemeric + coriander + jeera pwdr + salt + asafoetida and fry on low flame .

Don’t burn the masalas.

Drain the excess water and add the veges .

Stir fry for 2 mins.

Add 1 cup water + jaggery and mix well.

Cover and cook for 12 to 15 mins till the veges are cooked well .[ not mushy but soft ]

While cooking stir in between .

If you feel water is less while cooking , then add more .

Cooking time depends on the size of the veges .

Once done off the flame and garnish with finely chopped coriander leaves .

You can also garnish with roasted sesame seeds .

Serve hot with any bakhri /roti chapati or even rice .

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