Bhogichi Bhaji

Bhogichi Bhaji, is a mixed vegetable recipe that celebrates the seasonal winter produce . Bhogi is a day prior to Makar Sankrant and Bhogichi bhaji is made to celebrate it, in every Maharashtrian household. Served with bajarichi Bhakari, this recipe is a perfect medley of all the seasonal winter veggies. It is spicy, sour, crunchy and nutty packed with the goodness of sesame.

Makarsankrant is an Indian festival day devoted to the deity Sun (Surya). It is always celebrated each year on 14th January. It marks the first day of the sun’s transition into Capricorn (Makara). Makar Sankranti marks the start of the harvest season.

Different states in India celebrate Makar Sankranti with different names. In the Southern state of Tamil Nadu, the festival is celebrated as Pongal. In Punjab it is Lohri while in Gujarat it is known as Uttarayan. Maharashtra it is MakarSankrant. In Assam is known as Bhogali Bihu and Magh Bihu and in Bihar, Til Sankranti. You can read more about the customs and traditions here.

Bhogi and Sesame seeds

Sankranti and til (sesame) are synonymous to each other. On Bhogi, every food that is prepared, sesame seeds/til are added. Sesame seeds are also added to your bathing water. Sesame seeds / til are warm in nature, and it is found that consuming them in various forms in winters provides the much needed warmth to the body during the cold winters.

Makar Sankrant in Maharashtra is celebrated over 3 days.

• Day 1 : Bhogi –  the first day of the festival and is celebrated on the day previous to Makar Sankranti.
• Day 2: Sankranti – People visit each others home exchange tilguls. Women participate in Haldi kunku ceremony, bor nahan for kids.
• Day 3 : Kinkrant– The next day of Sankrant is called Kinkrant. Legend says that Sankranti Devi killed demon Kinkarasur on this day & liberated people of his atrocities; hence this day is celebrated as Kinkrant. After two days of Bhogichi Bhaji, TilGul / GulPoli etc. a non vegetarian meal is cooked on this day.

Our Bhogi Menu

• Bhogichi Bhaji – a winter produce mix veggies.
• Bajari Bhakari – Its made up of bajra flour and is topped with generous amount of til/sesame seeds on top.
• Til Papdi – a 3 ingredient sweet made from sugar and sesame seeds
• Til Chutney – a spicy and nutty chutney
• Dal Khichdi – simple dal – rice khichdi

Khichdi and Makar Sankranti

The humble khichdi is so integral to the festivities that Makar Sankranti is alternatively called ‘Khichdi’ in some regions of the country. Especially in Eastern Uttar Pradesh, Bihar, and Jharkhand.

This one pot meal is considered as a symbol of unity. Further, freshly harvested rice and lentils are used to cook up this Makar Sankranti special dish. This means that it signifies the process of life and regeneration that further indicates the beginning of the new harvest year.

The staple khichdi made up of rice and dals/lentils is actually supposed to be the favourite food of the Hindu god Gorakshnath, whose idol is installed in a temple in Gorakhanth. The deity is served khichdi as an offering/ naivaidya on the day of Makar Sankranti. Devotees throng the temple and offer the Lord rice, lentils and haldi and seek blessings for a prosperous harvest year ahead. Khichdi is then served to all the devotees present at the temple as a ‘prasad’ .

The best thing about khichdi is the fact that it is one of the simplest dishes to digest. Apart from being light on the stomach, khichdi is relevant to the season in which Makar Sankranti is celebrated. The temperature during this season  fluctuates from being chilling cold to warm. Khichdi is the perfect dish to satiate the appetite and provide the body with much-needed nutrition too.

Need more Makarsankrant recipes?

Try our Tilwadi Tilpoli/ Gulpoli, and Tilgul recipes.

Bhogichi Bhaji

Recipe by Samrudhi MaheshCourse: Main, LunchCuisine: MaharashtrianDifficulty: Medium

Servings

4

servings

Prep time

1

hour 

Cooking time

1

hour 

A spicy, nutty crunchy medley of winter vegetables.

Ingredients

• Bhogichi bhaji

• 1 small brinjal (Kateri (thorny) vangi works the best )

• 1 carrot

• 5-6 valpapadi / surti papadi

• ¼ cup green Chana / hirva chana

• ½ cup peanuts ( soaked in hot water for 15 min )

• ¼ cup Bor ( Jujube )

• ¼ cup fresh green peas

• ¼ cup Tender Jowar ( Hurda )

• ¼ cup green pigeon pea (hirva toor)

• 5-6 baby potatoes

• ¼ cup lima beans ( Pavta )

• 2-3 pieces of sugarcane (optional)

• 2 tablespoons – Oil

• 10-12 curry leaves

• 1/2 teaspoon – Mustard Seeds

• 1/4 teaspoon – Ova/ ajwain/ carom seeds

• 1/2 tablespoon – turmeric powder

• 2 tablespoon – Kanda lasun masala (or your choice of red chili powder or goda masala or any homemade masala)

• 1/4 cup roasted sesame seeds powder

• 1/4 cup roasted groundnut powder

• 1 tablespoon sesame seeds

• Salt – to taste

• water – as required

• Til Papdi

• 1 teaspoon Ghee / Clarified Butter

• 1 cup White Sesame Seeds

• 1 cup Sugar

• Dal – Khichdi

• 1 cup rice

• 1/2 cup moong dal or any dal of your choice

• 2 tablespoon – dry coconut

• 1/2 teaspoon- cumin seeds

• 1/2 teaspoon – mustard seeds

• 10- 12 curry leaves

• 2 tablespoons sesame seeds

• 1 tablespoon corriander seeds

• 1/2 teaspoon red chilli powder

• 1 teaspoon turmeric powder

• 2 tablespoon jaggery

• salt – to taste

• water – as required

• Til Chutney

• 1 cup sesame seeds

• 1 and 1/2 tablespoons – red chili powder (adjust according to your spice level)

• 1 tablespoon coriander seeds powder

• 1 tablespoon cumin seeds

• Salt- to taste

• Sugar/ Jaggery – as needed

• 2 tablespoon Oil

Directions

• Bhogichi Bhaji
• Heat oil in a wok. Add the mustard seeds and allow them to crackle. Add the curry leaves and let them sizzle. Add ajwain and mix well.
• Add all the veggies (check notes) you are using and sauté them in the oil for 2-3 minutes.
• Add the turmeric powder, Kanda lasun masala (red chilli powder) and mix well. Sauté the vegetables and let them blend with the spices and masala.
• Add salt to taste, add some water, mix and cook covered for 10-12 minutes, till the vegetables are almost cooked.
• Add the Bor, sesame powder and groundnut powder and stir well to combine. Cook uncovered for another couple of more minutes. Check the salt and spice at this stage and adjust to suit your taste.
• Til papdi
• Dry roast the sesame seeds on a low heat in a heavy bottom pan until you hear a popping sound. Make sure to stir continuously so that the sesame seeds roast evenly and do not burn. Transfer the sesame seeds to a plate and set aside to cool down.
• Before starting grease kitchen top or a broad wooden chopping board , rolling pin with some Ghee or Oil.
• Add sugar in the pan. Spread the sugar evenly into the pan. Cook the sugar undisturbed for at least 3-4 minutes.
• When sugar begins to melt and gets nice golden color stir it so that the sugar will evenly melt. After about 2 minutes of cooking, all sugar will be dissolved.
• Add roasted Sesame Seeds and switch off the flame. Mix everything well and quickly.
• Transfer the mixture on greased surface . Roll as thin as possible with greased rolling pin. Be quick while rolling the mixture. I would recommend rolling it between two butter paper sheets.
• With a sharp knife make cut for desired shape- square, rectangle or diamond. Allow it cool completely for 15 to 20 minutes. Store in an air tight container.
  
• Dal Khichdi
• Wash dal and rice well with water and set aside.
• In a vessel, add oil and mustard seeds, and curry leaves and let them splutter. Add dry coconut, sesame seeds and saute well.
• Add turmeric powder, red chilli powder the washed rice and dal, and sauté for a minute or two. Add salt and jaggery and mix well. Add water as required. Cover and cook until rice is done.
• Til Chutney
• Heat oil in a small pan and let it cool for a minute or two. Grind all the ingredients and add the hot oil and mix well.

Notes

• You can use any type of veggies that are available. Also you can increase or decrease the amount of any particular type of veggie.
• I highly recommend rolling the til papdi in between two sheets of butter paper.
• You can use jaggery instead of sugar to make til papdi. But remember to cook the jaggery to a soft ball stage. To test the softball stage, drop a small portion of the melted jaggery in the bowl of cold water. Touch with fingers and see if it forms a softball. If it does your jaggery is ready. If not, you need to cook it further.
• When you are adding veggies to your Bhogichi Bhaji, you can add the veggies that take longer time to cook first and let them cook until half done and then add the rest of the vegetables.
• Always dry roast the sesame seeds on a low- medium flame. Once the seeds began to pop you are done.

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