You are here: Home > Course > Main Course > Sabzis, Curries > Jain Subzis > Chawli Bhaji Chawli Bhaji by Tarla Dalal 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. 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Keep aside to cool slightly.Blend in a mixer till smooth and keep aside.Heat the oil in a non-stick kadhai and add the mustard seeds.When the seeds crackle, add the curry leaves, red chillies, urad dal and asafoetida and sauté on a medium flame for a few seconds.Add the chawli mixture and a little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Serve hot. Nutrient values (Abbrv) per servingEnergy91 calProtein5.9 gCarbohydrates9.5 gFiber5.7 gFat3.2 gCholesterol0 mgSodium313.6 mgClick here to view calories for Chawli Bhaji