🇮🇳 Indian Vegetarian

Chawli Leaves ki Bhaaji

Name: Chawli Leaves ki Bhaaji
Prep time: 17 min
Cook time: 28 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 6 cloves Garlic; 2 Green Chili; 1 tsp Cumin Seeds; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 Lemon; 1 tsp Red Chili Powder; 1 cup, soaked overnight Black-Eyed Peas

🇮🇳 Indian

Cowpea greens wilted with garlic, the iron-rich monsoon bhaji of Maharashtra. The kind of homely bhaji that disappears fastest off the thali. Pile beside phulka and a bowl of cooled yogurt.

Prep 17 min Cook 28 min Serves 2 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Garlic6 cloves
Green Chili2
Cumin Seeds1 tsp
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Lemon1
Red Chili Powder1 tsp
Black-Eyed Peas1 cup, soaked overnight

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Dice the black-eyed peas uniformly, toss with a pinch of salt and let it sit while the masala comes together.
2
Warm the oil, add cumin and a pinch of asafoetida, then the onions — cook till bronzed at the edges.
3
Stir in ginger garlic paste and green chili; after a minute add the ground spices with a splash of water so they don't scorch.
4
Turn the black-eyed peas through the masala with the garlic, clamp on a lid and let the steam work — check after 10 minutes.
5
Kill the heat, stir through the cilantro and the green chili, and rest five minutes before serving.

Chef's tip

Roasted peanut powder stirred in at the end adds body without cream.

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Watch how it's made

Video: Chawli chi palebhaji | Green Amaranth leaves | zatpat bhaji recipe in marathi | Tandlichi bhaji · on YouTube