Bhugi Bhaji ko English mein kya kehte hain?

भुगी भाजी ko English mein Bhugi Bhaji likhte hain.

Kitna time lagta hai?

45 min lagta hai — 15 min taiyari, 30 min pakana.

Bhugi Bhaji

Name: Bhugi Bhaji
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Multiple States Indian
Ingredients: 4g coriander; 2g garam masala powder; 100g tomato ripe; 2g turmeric root; 2g cumin powder; 250g Potato; 100g green peas; 3g red chilli; 10g ginger paste; 200g Brinjal; 4g coriander powder; 6g salt; 30g Sunflower Oil; 1g Asafoetida; 150g onion

Authentic Sindhi-Hindu mixed vegetable curry — potatoes, eggplant, and peas simmered with deeply browned onions, tomatoes, and asafoetida. The 'bhugi' technique means cooking onions until browned to give the curry its caramel base. A Sindhi household weekday staple, served with phulka or chapati. Distinct from Sai Bhaji (lentil + greens) and Seyal Bhaji (cooked dry in own juices).

Time 45 min · Serves 4 · 185 kcal · Multiple States

Ingredients

Finish

coriander — 4 g (chopped)
garam masala powder — 2 g (powder)

Main

tomato ripe — 100 g (chopped)
turmeric root — 2 g (powder)
cumin powder — 2 g (powder)
Potato — 250 g (peeled and cubed)
green peas — 100 g (shelled)
red chilli — 3 g (powder)
ginger paste — 10 g (paste)
Brinjal — 200 g (cubed)
coriander powder — 4 g (powder)
salt — 6 g (none)

Tempering

Sunflower Oil — 30 g (heated)
Asafoetida — 1 g (powder)
onion — 150 g (finely chopped)

Method

Heat oil in a heavy-bottomed kadai or pot over medium heat. Add finely chopped onions and fry, stirring frequently, until they turn deep golden brown (8-10 minutes). This 'bhugi' step is the foundation of the dish — do not rush it.
Add asafoetida (hing) and stir 5-10 seconds — it should bloom aromatic.
Add chopped tomatoes and ginger paste. Stir-fry until tomatoes soften and oil starts to separate (3-4 minutes).
Add cubed potatoes, eggplant cubes, and peas. Stir to coat with the masala. Add turmeric, red chilli powder, coriander powder, cumin powder, and salt. Stir 2 minutes.
Add 1/2 cup (120 ml) water, stir, cover with lid and simmer on low heat for 15-20 minutes, stirring occasionally. The vegetables should cook in their own juices — don't add too much water.
Uncover and cook 2-3 more minutes to evaporate excess moisture. Sprinkle garam masala, stir, and switch off heat.
Garnish with chopped coriander leaves. Serve hot with phulka, chapati, or steamed rice.

Common questions

Bhugi Bhaji ko English mein kya kehte hain?: भुगी भाजी ko English mein Bhugi Bhaji likhte hain.
Ek plate Bhugi Bhaji mein kitni calories hoti hain?: 185 kcal per plate.
Kitna time lagta hai?: 45 min lagta hai — 15 min taiyari, 30 min pakana.