@AjitThite dada started new unique challenge that is #Khannakhazanna.
First time I am confused for posting recipe for this challenge. So I am choosing one traditional recipe here.
A well-known saying we have heard since childhood is that “Food is divine” (Anna He Purnabrahma). This means that every item served on a plate is prepared with love and dedication, and we should eat it wholeheartedly without hesitation, ensuring proper digestion. It is equally important not to leave food uneaten on the plate.
Our plate should be colorful, meaning it should contain a variety of foods. It should include salads, pickles, papad, dal, rice, leafy vegetables, yogurt, chapati, or bhakri. These items provide us with essential proteins and fiber.
The dishes I am presenting today are rich in protein and fiber because they are homemade with proper hygiene. This ensures not only their nutritional value but also their excellent taste.
I want to share one soup picture and one dish which is prepared for Sankranti with tilgul poli.
- Bhogi bhaji:-
The thali I love the most is the one prepared for Bhogi, which comes just before Makar Sankranti. The reason is that the special vegetable curry made on this occasion includes a variety of vegetables, which come together to create an exceptional flavor. This curry is traditionally eaten with bajra bhakri (millet flatbread), which is rich in fiber and has high nutritional value. Along with it, we enjoy homemade butter and either peanut or coconut chutney, which add a delightful mix of flavors. The meal also includes Rala (a special type of millet) rice and a fresh salad of carrots and spring onions. This is my favorite thali, and that’s why today, I’m going to share the recipe for Bhogi chi Bhaji with you.
Ingredients (Serves 4):
1 eggplant (vangi)
1 potato
1 carrot
1 drumstick (shevga chi sheng)
1 cup valpapdi (field beans) or green beans
1 cup fresh ghavda (Indian flat beans)
2 tbsp peanuts
1 onion
8–10 garlic cloves
4 tbsp dry coconut
½ inch ginger
2 tbsp kanda-lasun (onion-garlic) masala
½ tsp salt
3 tbsp oil
2 tbsp chopped coriander
2 tbsp peanut powder
2 tbsp sesame powder
For tempering (phodni):
Curry leaves
Asafoetida (hing)
Cumin seeds (jeera)
Mustard seeds (mohri)
Method:
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Wash and clean all the vegetables thoroughly. Cut the eggplant, potato, and carrot into pieces.
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Heat oil in a pan for tempering. Once hot, add mustard seeds, cumin seeds, and asafoetida. When the mustard starts to splutter, add curry leaves.
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Make a paste of garlic and dry coconut and add it to the pan, followed by finely chopped onion.
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Once the onion turns golden brown, add kanda-lasun masala and mix well.
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Add all the chopped vegetables and sauté them for 2–3 minutes on medium heat.
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Pour in enough water and add salt to taste. Cover and cook on medium heat for 10–15 minutes.
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Once the vegetables are cooked, add peanut and sesame powder, mix well, and let it simmer for another 5 minutes.
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Garnish with freshly chopped coriander.
Your delicious Bhogi chi Bhaji is now ready! In Maharashtra, this dish is also known as Sheng Sola Bhaji. Enjoy it with bajra bhakri, butter, and chutney for an authentic festive meal!
This bhogi bhaji we can prepare dry or little bit gravy type. This unique recipe try with Bajra bhakri which is very nice and tasty.
It’s Maharashtrian traditional recipe.
