Bhogichi Bhaji Recipe (Maharashtrian Mixed Vegetable Stir Fry)
Bhogichi Bhaji, a delightful stir-fry from the vibrant cuisine of Maharashtra, is a celebration of seasonal vegetables, seasoned with aromatic spices that elevate their natural flavors. This dish is not only a feast for the senses but also embodies the essence of vegetarian cooking, making it a perfect choice for lunch or dinner. Served alongside traditional Indian breads or rice, Bhogichi Bhaji offers a wholesome and nutritious option that is sure to impress family and friends alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar) – red | 2 (sliced) |
| Potato (Aloo) – peeled and diced | 1 (diced) |
| Brinjal (Baingan / Eggplant) | 3 (diced) |
| Hara Chana (Green Chickpeas) | 3/4 cup (shelled) |
| Avarekai (Broad Beans) | 10 (strings removed and cut) |
| Ber (Jujubes) | 5 (washed and stems removed, optional) |
| Green Chillies | 2 (finely chopped) |
| Groundnut Powder (Peanut Powder) | 1 tablespoon (roasted) |
| Sesame Powder | 1 tablespoon (roasted) |
| Sunflower Oil | 1 tablespoon |
| Maharashtrian Goda Masala | 1 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Salt | to taste |
| Coriander (Dhania) Leaves | A handful (chopped) |
| Lemon Juice | 1 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 8 g |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 200 mg |
Preparation Steps
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Preparation of Ingredients: Start by thoroughly washing and preparing all the vegetables as listed in the ingredient table. Dice the carrots, potatoes, and brinjals, and shell the hara chana. Remove the strings from the broad beans and cut them into smaller pieces. Set aside the chopped ingredients.
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Heating the Oil: In a medium-sized wok, add 1 tablespoon of sunflower oil and place it over medium heat. Allow the oil to warm up, creating an ideal cooking environment for your spices.
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Tempering the Spices: Once the oil is hot, add 1 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds to the wok. Allow them to crackle, releasing their flavors into the oil. This step is crucial for infusing the oil with a deep, aromatic essence.
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Adding Aromatics: After the seeds have crackled, add the finely chopped green chilies, 1/4 teaspoon of asafoetida (hing), 1 teaspoon of Maharashtrian Goda Masala, and 1/4 teaspoon of turmeric powder. Sauté the spices for about a minute, allowing the fragrant aroma to fill your kitchen. Be cautious not to burn the spices, as this can alter the taste of your dish.
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Cooking the Vegetables: Incorporate the diced potatoes, hara chana, and broad beans into the wok. Sauté these vegetables with the tempered spices for a few minutes until they begin to soften. Season with salt to taste, and add a sprinkle of water if necessary to prevent sticking.
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Cover and Cook: Cover the wok with a lid and let the vegetables cook for about 10 to 12 minutes over medium heat. This steaming process will ensure that the vegetables are half-cooked and infused with the spice mixture.
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Incorporating Remaining Vegetables: Once the initial vegetables have softened, add the diced brinjals and carrots to the mix. Stir everything together, making sure the spices coat all the vegetables evenly. Cover again and allow them to cook until the vegetables are tender, stirring occasionally to prevent any burning at the bottom.
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Finishing Touches: When the vegetables are nearly cooked through, add the washed ber, 1 tablespoon of sesame powder, and 1 tablespoon of groundnut powder to the wok. These additions will enrich the dish with additional flavors and textures. Cook uncovered for another 2 to 3 minutes, stirring gently to combine everything.
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Final Seasoning: Taste the Bhogichi Bhaji and adjust the salt and spice levels according to your preference. Garnish with a handful of freshly chopped coriander leaves and a teaspoon of lemon juice for a refreshing twist.
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Serving Suggestions: Serve the hot Bhogichi Bhaji alongside crusty multigrain bhakri or hot phulkas. A dollop of butter on top can elevate the flavor further. This dish also pairs wonderfully with piping hot amti and rice, making for a satisfying meal.
Enjoy Your Meal!
Bhogichi Bhaji is not just a side dish; it’s a vibrant representation of Maharashtra’s culinary heritage. With its medley of vegetables and aromatic spices, this stir-fry is sure to become a beloved addition to your table, delighting everyone with its rich flavors and wholesome goodness.
Indulge in this colorful dish and relish the tastes of Maharashtra, making every bite a celebration of love, tradition, and the joy of cooking.
