चवळीची भाजी/ Pala Chowli bhaji/ Amaranth stir fry.

Amaranthus aka Chowli leaves, Pale Chowli, Keerai, Hara Maath.

Amaranthus leaves are summer weeds. This is a prolific green leafy vegetable. A Power house of Iron, magnesium and protein.  Usually it is stir fried with some basic ingredients. I add onions to it and dry red chillies adds a lovely flavor to it.

Simple stir fry method helps to retain its colour, nutrition and taste. This is my mothers specialty. Enjoy this Sabji with hot chapatti and mango panha. This is available only in summers. It is basically a summer weed also called as pigweed.

I urge you to have this green leafy vegetable atleast twice in the season. (I can have it every day) 
similarly you can prepare Red Amaranth Bhaji/ Lal Math Bhaji. 
(watch the recipe video)

INGREDIENTS
500 grams Green Amaranthus/ Chowli Leaves/ Thotakura/ Tandulja
1 cup Onions, sliced
2 tbsp Oil
1 tsp Mustard
6-7 dry Red chillies
½ tsp Turmeric
¼ tsp Salt
METHOD
1.    Remove the leaves from the stem. Keep little stems along with leaves.
2.    Wash the leaves properly and dry it. Roughly chop the leaves.
3.    Heat oil in a deep heavy bottomed pan or in an Iron Kadayi.
4.    Add mustard seeds and whole red chillies. I am not adding red chilli powder to this Sabji.
5.    Now add sliced onions, give it a mix. Immediately add in the chopped leaves. Mix it.
6.    You will see the leaves getting shrink.

7.    Add turmeric and salt. Mix and sauté it on a medium flame for 5-6 minutes.
Sabji is ready.

Serve it hot ghee Chapati or with Rice Bhakri.
 

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Lobhia Masala ( Chawli Masala/ Black eyed Beans Curry)

 ( Chawli Masala/ Black eyed Beans Curry)

 

Lobhia also known as Chawli/ Black Eyed Beans/ White Cow Peas are one of the tastiest beans. It has its own characteristic flavor and texture. This is a humble curry dish. It tastes even better when cooked using basic simple India Spices (Masala). This Lobhia Masala recipe is semi dry gravy. I have used Tamarind and Jaggery in this curry. This gravy is best for veg thali or even for tiffin.

Serve it with soft ghee Phulka’s or Paratha’s.

Servings: -  2 

Ingredients:-

1 cup Lobhi (Chowli/ Black Eyed beans)

1 onion, chopped

2 green chili, chopped

1 tablespoon ginger-garlic paste

2 tablespoon oil

1 teaspoon cumin

½ teaspoon mustard seeds

1 tablespoon Kasuri Meethi

½ teaspoon turmeric

1 teaspoon coriander powder

1 tablespoon tamarind puree’

1 tablespoon Jaggery

½ teaspoon salt

Fresh chopped coriander

Method:-

1.  Soak Lobhia overnight in water.

2.  Heat oil in a pressure cooker. Add mustard seeds, cumin, onion and fry till onion becomes golden in color.

3.  Now add ginger garlic paste, green chilies, turmeric, coriander powder, kasuri meethi and soaked Lobhia.

4.  Pour boiling water in it.

5.  Add salt, tamarind and jaggery and pressure cook it. Let the cooker whistle up to 4 whistles.

6.  Check whether beans and cooked properly.

7.  Garnish it coriander.

8.  Serve it with soft ghee phulkas or paratha or even with hot steamed rice.

Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward for some new innovative recipes. Thanks for reading. HAPPY COOKING ! :)