Chawli Bhaji
This not-so-commonly used leafy vegetable cooked in minimal oil for you to enjoy it without worrying about acidity.
Servings
Prep Time
4
10
minutes
Cook Time
20
minutes
Servings
Prep Time
4
10
minutes
Cook Time
20
minutes
Ingredients
4
cups
chopped chawli leaves
cow pea
pinch
Aof Turmeric Powder
haldi
salt to taste
2
tsp
Oil
1/2
tsp
Mustard seeds
rai / sarson
8-10
leaves
Curry
kadi patta
2
whole dry kashmiri red chillies
broken
1
tsp
soaked urad dal
spit black gram
pinch
aof asafoetida
hing
Instructions
Cook together the chawli leaves, turmeric powder and salt with 1 cup water over a medium flame, till the water dries out.
Remove from the flame and keep aside to cool.
When cool grind in a mixer into a fine paste. Keep aside.
Heat the oil in a non-stick pan and add the mustard seeds.
When they crackle, add the curry leaves, dry red chillies, urad dal and asafoetida and fry for a while.
Add the chawli paste and salt and bring to boil.
Serve hot.