Ingredients: grams Brinjal (Baingan / Eggplant) - cut into chunks, Drumstick - peeled and cut into 3'inch pieces, cup Avarekalu / Lilva Beans, Potatoes (Aloo) - cubed, Onions - finely chopped, Tomato - chopped, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, teaspoon Coriander Powder (Dhania), tablespoon Jaggery, - to taste, tablespoons Fresh coconut - grated, (Dhania) Leaves - as required, tablespoons Sunflower Oil, teaspoon Mustard seeds, teaspoon Asafoetida (hing), teaspoon Methi Seeds (Fenugreek Seeds), sprig Curry leaves, Green Chilli - finely chopped, Green Chilli - finely chopped, Vegetarian diet
Instructions: To begin making the Bhogichi Bhaji recipe, firstly wash the brinjal, drumsticks, potatoes thoroughly under sufficient water and chop them as required. Peel the skin of potatoes before you chop them.Heat a heavy bottomed pan, and add oil to it. Once the oil is hot, add mustard seeds. When they splutter, add the fenugreek seeds, asafoetida, chopped green chilli and curry leaves.After about a minute, add the chopped onions and cook till they turn soft and translucent.When the onions turn translucent, add the turmeric powder, red chilli powder and the coriander powder. Saute for 2 to 3 minutes.Now add the lilva beans, potatoes and drumsticks. Mix well. Add sufficient water to cover the vegetables and bring them to a boil. Lower the flame to medium and cook covered stirring occasionally.When the vegetables are more than half cooked, add the chopped tomato and brinjals. Add some hot water at this stage if required. Cover and cook.When all the vegetables are fully cooked, add the jaggery, grated coconut, salt to taste and some more water if required to get a thick gravy.Simmer for 5 to 6 minutes. When done transfer the Bhogichi Bhaji to a serving bowl and garnish with chopped coriander leaves.Serve Bhogichi Bhaji along with Maharashtrian Ambat Goda Dal and Rice Flour Bhakri for a weekday lunch with your family.