Ingredients: Carrots (Gajjar) - red, Potato (Aloo) - peeled and diced, Brinjal (Baingan / Eggplant) - stalks removed and diced, cup Hara Chana - shelled, Avarekai (Broad Beans) - strings removed and cut., Ber - washed and stems removed (optional), Green Chillies - finely chopped, tablespoon Groundnut powder - roasted, tablespoon Sesame powder - roasted, tablespoon Sunflower Oil, teaspoon Maharashtrian Goda Masala, teaspoon Cumin seeds (Jeera), teaspoon Mustard seeds, teaspoon Asafoetida (hing), teaspoon Turmeric powder (Haldi), - to taste, (Dhania) Leaves - Handful, teaspoon Lemon juice, Vegetarian diet
Instructions: To begin making Bhogichi Bhaji, put a wok on medium heat and add one tablespoon of oil.Add the mustard and sesame seeds and allow them to crackle.Once they crackle, add the green chilies, hing, Goda Masala and turmeric powder. Allow the spices to roast for about a minute till nice aroma comes out. You can add more green chilies to make the 'Bhogichi Bhaji' spicier. Be careful not to burn the spices.Add the potatoes, green chana and the chopped flat beans. Saute the vegetables and let them blend with the spices and masala. Add salt to taste,sprinkle some water, mix and cook covered for 10-12 minutes, till the vegetables are half cooked.Add the remaining vegetables - brinjals and carrots and stir all the ingredients together. Cook covered till the vegetables are cooked through. Add 1-2 tablespoon water if required, so that the vegetables do not burn the bottom of the pan. The water creates steam that will help the vegetables to cook faster.When the vegetables are almost done add the Ber, 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.Finally, garnish with fresh chopped coriander leaves and lime juice.Serve 'Bhogichi Bhaji' hot with crusted Multigrain Bhakri with a dollop of butter or hot Phulkas. You can even have it with piping hot Amti and rice.