Follow these steps for perfect results
Ber
washed, stems removed
Carrots
red
Maharashtrian Goda Masala
Salt
to taste
Coriander Leaves
chopped
Lemon juice
Hara Chana
shelled
Mustard seeds
Brinjal
diced
Green Chillies
finely chopped
Potato
peeled and diced
Sunflower Oil
Asafoetida
Groundnut powder
roasted
Avarekai
strings removed and cut
Sesame powder
roasted
Cumin seeds
Turmeric powder
Heat oil in a wok over medium heat.
Add mustard seeds and cumin seeds. Allow them to crackle.
Add green chilies, asafoetida, Goda Masala, and turmeric powder. Roast for about a minute until fragrant.
Add potatoes, green chana, and chopped flat beans. Sauté and blend with spices.
Add salt to taste, sprinkle water, mix, and cook covered for 10-12 minutes, until half cooked.
Add brinjals and carrots. Stir to combine.
Cook covered until vegetables are cooked through, adding water if needed to prevent burning.
Add Ber, sesame powder, and groundnut powder. Stir well to combine.
Cook uncovered for a couple of minutes.
Check seasoning and adjust to taste.
Garnish with fresh chopped coriander leaves and lime juice.
Serve hot with Multigrain Bhakri or Phulkas, Amti, and rice.
Expert advice for the best results
Adjust the amount of green chilies based on your spice preference.
Roasting the groundnut and sesame powder enhances their flavor.
Ensure the vegetables are uniformly cut for even cooking.
Everything you need to know before you start
15 mins
The vegetables can be prepped in advance.
Garnish with fresh coriander leaves and a squeeze of lemon juice. Serve hot in a bowl.
Serve with Bhakri, Roti, or Rice
Serve with Amti or Dal
Warm and spicy, complements the flavors of the bhaji.
Discover the story behind this recipe
Traditionally made during the Bhogi festival, symbolizing the harvest season.
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