Chhattisgarhi Bhaji
Veg
Vegan
Stir-fried seasonal greens — whatever leafy vegetable is in season (amaranth, fenugreek, colocasia, or drumstick leaves) wilted in mustard oil with garlic, green chilli, and cumin. Eaten daily alongside dal and rice as the green element of every Chhattisgarhi meal. The region is famous for its chhapan bhaji — fifty-six varieties of edible greens.
Cuisines
Chhattisgarhi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
2 cups | Vegetable , mixed seasonal, such as potatoes, carrots, peas |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Garam masala |
|
1 teaspoon | Salt |
|
1 cup | Water |
|
1 | Onion , finely chopped |
|
1 | Tomato , finely chopped |
|
2 cloves | Garlic , minced |
|
1 inch | Ginger , grated |
|
1 handful | Cilantro , chopped |
Instructions
- 1 Heat mustard oil in a pan over medium heat.
- 2 Add cumin seeds and let them splutter.
- 3 Add chopped onions and sauté until golden brown.
- 4 Add minced garlic and grated ginger, and sauté for another minute.
- 5 Add chopped tomatoes and cook until they turn soft.
- 6 Mix in turmeric powder, red chili powder, coriander powder, and salt.
- 7 Add the mixed vegetables and stir well to coat with the spices.
- 8 Pour in water, cover the pan, and let it simmer until the vegetables are cooked through.
- 9 Sprinkle garam masala and mix well.
- 10 Garnish with fresh coriander leaves before serving.
Tips
Adjust the amount of water based on the desired consistency of the curry.