Kolhapuri Bhogichi Bhaaji

Bhogi falls a day before Makar Sankrant. Bhogichi Bhaaji and tilwali bhakri is the favorite combo to be consumed on this day. I had made this bhaaji long time back and had decided to blog about it on the Bhogi day. But I just couldn't find the picture anywhere. Anyways, now I have picture but still can't find tilwali bhakri picture...Oh well, till then, let's savor bhogichi bhaaji at least. I think, I still have my jet lag! :-D

Kolhapuri Bhogichi Bhaaji

Mixed Vegetable Curry

Ingredients

4-5 small eggplants, cut into 8 pieces

4-5 small potatoes, cut into 8 pieces

1/2 cup green lima beans/paavte

4-5 pieces of drumsticks

1/3 cup fresh toor beans/tuver lilva

Grind to paste

2 tbsp sesame seeds, roasted

1 tbsp poppy seeds, roasted

10-12 cashews

1 small onion, roasted in few drops of oil

3-4 garlic cloves, roasted in few drops of oil

1" ginger

1 tbsp kolhapuri masala

Tempering

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp turmeric powder

1/2 tsp asafoetida

1/8 tsp fenugreek seeds

1 tbsp sesame seeds

1 sprig curry leaves, torn

Suggested Accompaniment

Tilwali Bhakri

Method

1. Heat oil in a saucepan. Add all the ingredients for tempering.

2. As the seeds start sizzling, add all the vegetables. Stir fry for 2 minutes.

3. Now, add 1/4 cup water. Keep a lid on top with water. Let it cook on a medium flame for 15 minutes.

4. Add ground masala and more water - as needed, salt. Let it cook for another 10 minutes.

5. Switch the gas to low. Let it simmer for 5 minutes.

Note -

1. You can substitute green peas for the fresh toor/tuver lilva.

2. If the eggplant and potatoes are really tiny, make 4 pieces instead of 8.

3. I have substantially reduced the amount of oil.