Wednesday, 14 January 2015


I know its not makar sankranti today .This post was lying in my drafts since long time so thought of posting it today .

Makar Sankranti , Sankranti or Sankranthi marks the transition of the Sun into Makara rashi (Capricorn) on its celestial path. Traditionally, this has been one of many harvest days in India.Owing to the vast geography and diversity of culture in India, this festival is celebrated for innumerable reasons and in innumerable ways depending on the climate, agricultural environment, cultural background and location.

In Maharashtra on the Makar Sankranti (मकर संक्रान्ति) day people exchange multi-colored halwa (sugar granules coated in sugar syrup) and til-gul ladoos (sweetmeats made from sesame seeds and jaggery). Gul-polis (flat bread stuffed with jaggery) are offered for lunch. While exchanging tilguls as tokens of goodwill people greet each other with the words, "Til-gul ghya, god god bola" meaning ‘Accept these tilguls and speak sweet words’. The under-lying thought in the exchange of tilguls is to forget the past ill-feelings and hostilities and resolve to speak sweetly and remain friends.

This is a special day for the women in Maharashtra when married women are invited for a get-together called ‘Haldi-Kunku’ (literally meaning turmeric and vermillion) and given gifts such as utensil, clothes etc. Typically, women wear black sarees or black coloured outfits on this occasion. The significance of wearing black is that Sankranti comes at the peak of the winter season and black colour retains and absorbs heat, helping keep warm.

Bhogichi Bhaji is the special vegetable that is prepared on occasion of Bhogi i.e. one day prior to Sankranti. Traditionally is it cooked without onion and garlic.
Bhogi is the day preceding Sankranti, when a traditional Maharashtrian dish of mixed vegetables is prepared.  The preparation not only makes for a delicious platter but also helps in counter attacking cold.

After all winter is the perfect time in India when all vegetables are easily available. This is prepared by using maximum amount of sesame seeds which are considered healthy when having during cold days. Warm up your tummies this winter with this very healthy, hearty and nutritious dish!


1 big Potato peeled and cubed
1/4 cup Carrot cubed in small pieces
1 tomato chopped
1/4 cup Lima Beans / Pavta / shravan ghevda
4 to 5 Drumsticks
1/4 cup   fresh green gram (harbhara) /hirwe chane
1/4 cup green peas (matar)
1 brinjal diced
 1/4 cup Green Beans
4-5 -Ber/ Bor (Indian Zizyphus)  (optional)  { See note}

Other ingredients
 2 tbsp Oil
 2 + 1 tbsp Sesame Seeds
 2 tbsp Roasted Peanut Powder
1 tsp Cumin Seeds
1  tbsp Red Chilli powder
1 tbsp kala /goda masala or  Garam Masala
1 tsp Coriander powder
1/4 tsp Turmeric powder
1 tsp tamarind juice/lemon juice (If using bor skip tamarind juice/lemon juice )
1 tbsp Jaggery
 Salt to taste
2 Green Chiilies

Oil - 2 tea spoon
Mustard seeds (Rai)- 1/2 tea spoon
Curry leaves 4-5
Asafetida (Hing) - 1 pinch

Coriander leaves
2 tbsp Fresh grated coconut

 1.Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.
 2.Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.
 3.Add few tsp of water and again pulse to make in to fine paste.

4.Heat up 2 tbsp oil, add hing curry leaves, cumin seeds,add  green chillies and mix well. let them sizzle up.
 5.Add sesame and peanut pase and cook for 2 minutes. Saute with few drops  of water in between.
 6.Add dry spices(Red chili powder,kala /goda masala / Garam masala, Coriander powder and Turmeric powder) mix and again cook for 2 minutes.
 7.Add potato, carrot,tomato,green peas/harbhara/ drumsticks, Lima beans, mix, add some water, cover and cook for 5 to 6 minutes.
 8.After veggies are half way cooked, Add salt to taste, jaggery,tamarind juice some more water if required and cook until all veggies cook properly.
 9.Garnish with Fresh grated coconut, finely chopped coriander leaves and sesame seeds.
 10.Serve hot with Bajarichi Bhakari / Jowar bhakari & red mirchi thecha 



1.Add ber/bor based on availability. It gives khatta mitha taste to curry.If using bor skip tamarind juice/lemon juice as the bhaji will become too much sour
2. Chop veggies in uniform shape so that they will get cooked evenly.
 3. First pound peanut & sesame seeds in mixie & then add water & grind again to make paste

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