Phodshi Sabji, Maharashtrian Monsoon Leafy Vegetable

by Tarla Dalal

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Phodshi is an off-beat veggie, which is available in Maharashtra in the monsoon months. Soaked chana dal and an assortment of interesting masalas complement the taste of the phodshi, giving rise to a truly delicious subzi.

Phodshi being available only in the monsoon, don’t miss the opportunity to try this Phodshi Subzi right away, because you will love the taste as well as texture.

You can also try other recipes like Chawli Bhaji and Dhania ki Subzi .

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Phodshi Sabji, Maharashtrian Monsoon Leafy Vegetable recipe - How to make Phodshi Sabji, Maharashtrian Monsoon Leafy Vegetable

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Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 3Makes 3 servings
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Ingredients

3 cups chopped phodshi
1/4 cup soaked chana dal (split bengal gram)
2 tbsp oil
1 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
2 tsp finely chopped garlic (lehsun)
1/2 cup chopped onions
1/2 tsp cumin seeds (jeera) powder
1/2 tsp coriander (dhania) powder
1 tsp chilli powder
1/2 tsp garam masala
salt to taste

Method

Heat 1 cup of water in a deep non-stick pan, add the soaked chana dal and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
Strain it using a strainer and keep aside.
Heat the oil in a broad non-stick pan, add the cumin seeds, asafoetida and turmeric and sauté on a medium flame for 30 seconds.
Add the garlic and onions and sauté on a medium flame for 1 minute.
Add the cooked chana dal, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the phodshi, cumin seeds powder, coriander powder, chilli powder, garam masala, salt and 2 tbsp of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
Serve immediately.