Makarsankranti - Feast 1

After many years, I am celebrating Makarsankranti this year. Celebration = cooking traditional food and enjoying with family and friends! We Maharashtrians celebrate 3 days of this festival. On the day one, called Bhogi, we make mixed vegetable with 'Bajarichi teel lavaleli bhakari' (Millet flatbread with sesame seeds). Day two, called Sankrant, sesame and jaggary mixture cooked together to make brittle. We give these brittles to everyone who comes home that day and say 'tilgul ghya goad bola'! And day three, called Kinkrant, we eat leftovers from day one for lunch.

Makarsankranti marks the transition of the Sun from South towards North. Its a belief that the days start becoming longer by one sesame seed worth. This is the season for lots of winter vegetables like fresh garbanzo beans, Val Papadi, Surati Papadi, Carrots, Eggplants and many many more. It is winter time in most part of India so its good to eat something oily and so its a tradition to eat sesame seeds in any form is a recommended. They say Millet (Bajri) produces heat in the body so its advised to eat that during winter as well. As a child, I remember eating sugarcane, ber during sankranti festival. Newly married girls wear black sarees or black dresses, kids are showered with ber, chocolates, murmure, tilgul. All in all its a festival that celebrates the season with all its bounties.

Today I made mixed vegetable with whatever fresh and frozen vegetables I could find. I have plenty of Jowar flour in the freezer so decided to make Jowar bhakri instead of Bajari. I will write that recipe some other time. Lets see the mixed vegetable recipe -

1/4 each Val Papdi, Val beans, Lilva toor, fresh garbanzo beans (I used all frozen)
1 Japanese eggplant (or 2-3 small eggplants)
1-2 Carrots
2 tbsp Roasted Peanut Powder
1 tbsp Roasted sesame seed powder (black or white)
2 tsp Goda Masala
2 tsp Red chili Powder (or per taste)
Salt per Taste
1 tbsp Oil
1/2 tsp each Mustard Seeds, Cumin seeds, Turmeric Powder
Water as needed
Chopped Cilantro for garnish


Preparation - 
Thaw all the frozen vegetables for at least 30 minutes.
Wash and chop the eggplant(s) in 1/2 inch cubes.
Peel and trim the ends of carrot(s) and chop them into 1/2 inch cubes.
Heat oil in thick bottom pan then add mustard seeds and cumin seeds. Add turmeric powder when seeds start spluttering.
Now add all thawed beans and saute for 3-4 minutes on medium heat.
Add carrots and saute for another minute.
Saute for couple more minutes after adding eggplants.
Now add about a cup of water, salt, goda masala and chili powder.
Mix well cover and let it cook for 8-10 minutes on low to medium heat.
Make sure there is enough water for vegetables to cook. Check couple of times and add more water if necessary.
Cook till the beans are fully done and then add peanut powder and sesame powder and mix well.
Now let most of the water dry out till there is very little sauce left in the pan.
Garnish with chopped cilantro and serve with Bhakari or Chapati.

Tips - 

• You can use the Undhiyo mix vegetable pack if you do not want to bring all the frozen vegetables separately. 
• Eggplants usually become pretty mushy in this making the sauce thicker and tastier. 
• My mom uses thistle seeds powder with peanut and sesame seed powder.