Traditional Bhogichi Bhaji | Maharashtrian Winter Vegetable Curry

Ingredients

• 1 tablespoon dry unsweetened coconut roasted
• 1 tablespoon peanuts roasted
• 1 tablespoon sesame seeds roasted
• ½ tablespoon ginger grated
• 6 garlic cloves
• ½ cup water
• 1 tablespoon oil
• ½ teaspoon ground turmeric
• 1 tablespoon Kashmiri red chili powder
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder
• 6 baby eggplant cut into 1-inch cubes
• 1 tomato diced
• 1 cup flat green beans cut into 1 inch pieces **
• 2 carrots peeled and chopped
• ½ cup fresh green chickpeas removed from the pods **
• 2 teaspoons kosher salt
• 1 cup water
• ¼ cup cilantro

Steps

1. In a small blender jar, add the ingredients for spice paste and make a fine paste
2. Heat oil in a medium pan. Add the spice paste and cook for 2-3 minutes stirring frequently. Add turmeric, red chili powder, cumin and coriander powder and mix well.
3. Add all cut vegetables and mix well. Add salt and water. Once the water starts to bubble up, cover the pan and cook on medium low heat until all the vegetables are cooked tender. Usually takes around 10 minutes. Turn the heat off.
4. Garnish with cilantro and serve with warm Roti topped with sesame seeds. Tastes divine without any bread too!