Bhogi is the first day of the four days of Sankranti festivities and it is observed one day before the main Makara Sankranti day. Traditionally a lot of vegetables which are particularly available in winter are cooked in sesame seeds sauce without using onion and garlic. I have cooked these vegetables in the pressure cooker but in the village these are cooked in a big earthen pot. These vegetables are then eaten with flat bread made with fox tail millet or with khara pongal. This recipe shows a very quick way to make Bhogichi Bhaji.
Equipment and Utensils
Mixer or Blender
1 small Potato cut into 1 inch cubes
1 small Sweet Potato cut into 1 inch cubes
½ cup Purple Yam cut into 1 inch cubes
½ cup Fresh Green Chickpeas shelled
1 small Eggplant cut into 1 inch pieces
1 small Carrot cut into 1 inch pieces
10 to 12 French Beans cut into 1 inch pieces
1 tablespoon Vegetable Oil
1 teaspoon Salt
1 tablespoon Grated Jaggery
1 teaspoon Cumin Seeds
7-8 Curry Leaves
1 Green Chilly chopped
1 tablespoon Roasted Sesame Seeds
2 tablespoons Fresh Grated Coconut
Dry Masala Powders:
1 teaspoon Red Chili Paste
1 teaspoon Goda Masala
½ teaspoon Turmeric Powder
Take coconut and roasted sesame seeds in the mixer and grind them to a smooth paste.
Put oil in a pressure cooker and keep it on medium flame.
When oil is hot add all ingredients mentioned under the tag ‘For Tempering’.
Now add all vegetables; stir well.
Add coconut sesame paste, salt and jaggery.
Now add all dry masala powders. Add ½ cup to 1 cup of water.
Mix well, close the lid and cook it for 2 whistles.
When pressure has lessened, open the lid and check for seasoning.
Adjust the seasoning, sprinkle some freshly chopped coriander.
Serve this with hot phulka or with any mild rice preparation.
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Number of Servings: 3