Bhogichi Bhaji Recipe

I absolutely adore this recipe because it brings together a vibrant medley of veggies and spices that feel like a comforting, warm hug in a bowl. The combo of coconut, peanuts, and a touch of jaggery gives it that delightful and slightly exotic twist that never fails to take my taste buds on a little adventure.

Bhogichi Bhaji is a colorful Indian stir-fry that I cherish for its combination of vegetables such as green beans, carrots, and peas, wedded to the wealth of roasted peanuts and fresh coconut. Not only is it tasty, it’s also treasure-laden with nutrients—a potent source of vitamins, fiber, and protein.

Ingredients

Green beans: High in fiber and vitamin C, they encourage digestive health.

Carrot: Rich in beta-carotene, maintains eye health, and invigorates the immune system.

Peas: Excellent origin of plant protein and fiber; helps with feeling full.

Cauliflower: Offers antioxidants and vitamin K, and is a supporter of heart health.

The potato is a carbohydrate-rich food that provides energy and is a source of vitamin B6.

The eggplant has the following characteristics:

1.

Low in calories and high in nasunin, which helps brain health.

Pumpkin: Loaded with vitamins A and C, and promotive of not just skin health but also eye health.

Coconut, Fresh: Supplies nutritious lipids, enriches taste, yields vitality.

Peanuts contain protein and healthy fats that help keep the heart in good shape.

High in healthy nutrients, peanuts are a powerhouse when it comes to heart health.

Jaggery is a natural sweetener.

It gives you energy fast, and it’s a good source of iron.

Ingredient Quantities

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• 1 cup green beans, chopped
• 1 cup carrot, diced
• 1 cup peas
• 1 cup cauliflower florets
• 1 cup potato, diced
• 1 cup eggplant, chopped
• 1 cup pumpkin, diced
• 1/2 cup fresh coconut, grated
• 1/2 cup peanuts, roasted and coarsely ground
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon asafoetida (hing)
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 2 tablespoons jaggery, grated
• Salt to taste
• Fresh coriander leaves, for garnish

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Instructions

1. In a large pan, over medium heat, 1 tablespoon of oil. When the oil is hot, add 1 teaspoon of mustard seeds and let them pop.

2. Introduce 1/2 teaspoon of asafoetida (hing) and 1 teaspoon of turmeric powder to the pan, then sauté for a few seconds.

3. Add the green beans (cut small), carrot (diced), peas, cauliflower (separated in small florets), potato (diced), eggplant (chopped), and pumpkin (diced). Stir well to combine all the vegetables.

4. Combine 2 teaspoons of red chili powder and salt (to taste) with the vegetables. Ensure that the spices coat the vegetables evenly.

5. Put the lid on the pan and let the veggies cook over medium-low heat for 15-20 minutes, stirring them a few times until they are tender.

6. After cooking the vegetables, add the jaggery (grated), and allow it to melt and blend completely with the vegetables.

7. Blend in the roasted and roughly ground peanuts, and let them cook alongside the soup for 5 more minutes. They will add a delightful peanut essence to the soup, which is exactly what you want.

8. Mix in the pan 1/2 cup of fresh coconut, very finely grated, with the vegetables.

9. If necessary, adjust the seasoning after tasting. Take it off the heat.

10. Top with freshly chopped coriander leaves and present piping hot alongside roti or rice.

Equipment Needed

1. Large pan with a lid
2. Measuring spoons
3. Knife
4. Cutting board
5. Spatula or wooden spoon
6. Grater
7. Small bowl (for mixing spices, optional)

FAQ

• Q: Can I use frozen vegetables for Bhogichi Bhaji?
  
  A: Yes, you can use frozen vegetables if fresh ones are not available. Just ensure they are thawed and drained before cooking.
• Q: Is there a substitute for jaggery?
  
  A: Brown sugar or a combination of molasses and white sugar can be substitutes, though the taste may slightly differ.
• Q: How can I make the recipe spicier?
  
  A: Increase the amount of red chili powder or add finely chopped green chilies to spice it up.
• Q: Is it necessary to use asafoetida?
  
  A: Asafoetida adds a unique flavor, but you can skip it if you don’t have it or prefer avoiding it.
• Q: Can I make Bhogichi Bhaji ahead of time?
  
  A: Yes, you can prepare it a day in advance. Store it in the refrigerator and reheat it gently before serving.
• Q: What other vegetables can I add?
  
  A: You can include vegetables like sweet potato, spinach, or bell peppers for added variety and nutrition.

Substitutions and Variations

Use sweet potatoes in place of the potato; dice them in the same way.
Instead of using pumpkin, use diced squash.
Change eggplant for chopped zucchini.
Substitute almonds, coarsely ground, for the peanuts.
Grate brown sugar and use it in place of jaggery.

Pro Tips

1. Pre-cooking Preparation Before you begin cooking, ensure all vegetables are chopped uniformly to ensure even cooking. This not only helps in texture but also ensures the flavors meld well.

2. Roasting Mustard Seeds When adding the mustard seeds, wait until they fully pop before proceeding. This releases their full flavor and adds depth to the dish.

3. Balancing the Sweetness Adjust the amount of jaggery depending on your taste preference and the sweetness of the vegetables, especially the pumpkin. You can start by adding half and taste before adding more.

4. Peanut Texture Consider keeping some of the roasted peanuts whole or roughly chopped for added texture and a delightful crunch in contrast to the soft-cooked vegetables.

5. Fresh Coconut Tip If available, using freshly grated coconut will significantly enhance the flavor. You can also toast the coconut lightly before adding it to release its natural oils and aroma.