To begin making Bhogichi Bhaji, prep all the ingredients and keep them ready.

In a small pan; add the peanuts and roast until it is golden and crisp. Keep aside. In the same pan; roast the sesame seeds until it starts to crackle and keep aside. Once the peanuts and sesame have cooled, blend to make a powder and keep aside. 

Heat a tablespoon of oil in a wok over medium heat. Add the mustard and cumin seeds and allow them to crackle.

Once they crackle, add the green chilies, hing, goda masala and turmeric powder. Allow the spices to roast for about a few seconds. Be careful not to burn the spices.

Add the potatoes, brinjals, carrots and chopped flat beans. Saute the vegetables and let them blend with the spices and masala. Add salt to taste, sprinkle some water, mix and cook covered for 10-12 minutes, till the vegetables are half almost cooked.

Add the fresh green peas and cook covered till the vegetables are completely cooked through. Add 1-2 tablespoon water if required, so that the vegetables do not burn the bottom of the pan. The water creates steam that will help the Bhogichi Bhaji to cook faster.

When the vegetables are almost done add the Ber, sesame and peanut powder and stir well to combine.  Cook the Bhogichi Bhaji uncovered for a couple of more minutes. Check the salt and spice at this stage and adjust to suit your taste.

Finally, garnish the Bhogichi Bhaji with fresh chopped coriander leaves and lime juice and transfer to a serving bowl.

Serve Bhogichi Bhaji with Multigrain Bhakri or Bajra Til Bhakri with a dollop of fresh homemade ghee or butter on top. Plan your lunch or dinner menu with this recipe and enjoy the goodness of the seasonal produce.