Tandalichi Bhaji(Choulai
ki Subji)
Green vegetables play a very important role in Maharashtrian
cuisine. There are some Maharshtrian households that have green leafy
vegetables on daily basis. There are many varieties of green vegetables
available – Methi(Fenugreek), Palak(Spinach), Tandali/Choulai(Amaranth), Rajgira(
Amaranth species), Ambadi(Gongura), Kardi(Safflower), Kandyachi Paat(Spring
Onions), Shepu(Dill), Aambat Chuka(Green Sorrel), Aluchi Paane or Arbi Patta(Arum
Leaves)and so on. Green leafy vegetables are of high nutritional value as they contain many
vitamins and minerals.
Most of the green vegetables are prepared in a very simple
manner, just stir fried with garlic and green chillies. Sometimes, onions or
roasted groundnut powder are added and sometimes it may be of thick gravy
consistency, wherein gram flour (besan) is used to thicken and homogenize.
Various daals (split pulses) are also used in combination with different leafy
vegetables.
Leafy vegetables need to be cleaned properly, sometimes you
may take only leaves in a recipe and sometimes you may take the tender stalks
too. Many people tend to get lazy as these vegetables require a lot of cleaning
and hence, do away with them in the diet. Let me emphasize here that despite
all the cleaning efforts involved, the health benefits outweigh everything and one must
include these in their daily diet.
Tandali is one of my favourites and it tastes best with
Jwarichi Bhakri(Jowar or Sorghum ki Roti).
Ingredients
Tandali (Choulai, Amaranth) – 2 bunches, nicely cleaned and
washed thoroughly
Garlic cloves – 13 -14 nos
Green Chillies – 2-3
Oil- 1-2 tablespoons
Salt – As per taste
Method
Heat oil in a pan. Add crushed garlic and chopped chillies.
Add Tandali leaves and stir well. Add salt and stir well for 2- 3 minutes.
Allow to cook on low flame for another 2-3 minutes till water nearly dries up.
Tandlichi Bhaji is ready to be served.
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