Chawli Bhaji


by
Accompaniments

Nutritious Tandoori Rotis 


3/5 stars  67% LIKED IT
3 REVIEWS 2 GOOD - 1 BAD
Added to 72 cookbooks
This recipe has been viewed 31689 times
  

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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Makes 4 servings
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Ingredients

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 per serving
EnergyProteinCarbohydratesFatFibreIronCalciumFolic acid
79 kcal 4.9 gm 7.9 gm 3.1 gm 4.6 gm 3.9 mg 439.8 mg 166.5 mcg
RECIPE SOURCE : Healthy SubzisBuy this cookbook
3 reviews received for Chawli Bhaji
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
n_katiraOctober 08, 2014

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.

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1 CRITICAL REVIEW

The most Helpful Critical review

 Reviewed By
Foodie #570492June 24, 2012

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.

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Helpful reviews for this recipe
Reviewed October 08, 2014by n_katira

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.

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Reviewed June 24, 2012by Foodie #570492

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.

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Report this Reported by 1 member
Reviewed July 03, 2012by Loves Food

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.

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Report this Reported by 1 member
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