Chawli Bhaji


Chawli Bhaji

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3/5 stars  67% LIKED IT   
3 REVIEWS 2 GOOD - 1 BAD



You are sure to be using chawli, and even its a vegetable, quite commonly used in your cooking. Have you ever tried using its leaves, which are a storehouse of folic acid and iron? Chawli bhaji is a simple but tasty preparation of chawli greens. A purée of the greens tempered with a traditional combination of mustard, urad dal and chillies that is very common in South Indian cooking. Since the chawli leaves are naturally bitter so you may find a little bitter taste in the subzi.

Chawli Bhaji recipe - How to make Chawli Bhaji

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
Method
    Method
  1. Combine the chawli leaves, turmeric powder, salt and 1¾ cups of water in a deep non-stick pan and cook on a medium flame for 5 to 7 minutes or till half of the water dries out. Keep aside to cool slightly.
  2. Blend in a mixer till smooth and keep aside.
  3. Heat the oil in a non-stick kadhai and add the mustard seeds.
  4. When the seeds crackle, add the curry leaves, red chillies, urad dal and asafoetida and sauté on a medium flame for a few seconds.
  5. Add the chawli mixture and a little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  6. Serve hot.
Nutrient values (Abbrv) per serving
Energy91 cal
Protein5.9 g
Carbohydrates9.5 g
Fiber5.7 g
Fat3.2 g
Cholesterol0 mg
Sodium313.6 mg
Click here to view calories for Chawli Bhaji

Reviews

Chawli Bhaji
 on 08 Oct 14 10:12 AM
5

Chawli by nature is a bit bitter, but when cooked in this form its bitterness reduces... benefit from its iron and folic acid and make up your haemoglobin levels.
Chawli Bhaji ( Healthy Subzi Recipe)
 on 03 Jul 12 09:07 AM
5

Chawli leaves pureed and cooked with curry leaves, urad dal and Kashmiri red chillies to form a liquid pureed vegetable. By nautre, chawli is bitter but this veggie tasted good and is extremely healthy.
Chawli Bhaji ( Healthy Subzi Recipe)
 on 24 Jun 12 11:28 AM
1

Same subji with different names in different books; but still no please. Very bitter. Instead of that try one with masoor dal or one with coconut milk. This one we just couldn't eat. Very disappointing.