by Tarla Dalal
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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.
- 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.
- 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 per serving
|Energy|| 79 kcal|
|Protein|| 4.9 gm|
|Carbohydrates|| 7.9 gm|
|Fat|| 3.1 gm|
|Fibre|| 4.6 gm|
|Iron|| 3.9 mg|
|Calcium|| 439.8 mg|
|Folic acid|| 166.5 mcg|
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