Saturday, 29 January 2011

Dhavi Bhaji


DHAVI BHAJI


  Here in Goa this leafy vegetable is called “Dhavi Bhaji” I googled a bit and found  and found this a list of Goa’s top ten nutritious monsoon vegetables by Dr. Nandakumar Kamat as eminent Goan Personality. He has listed “Dhavi Bhaji” as   “Fifth is the white amaranthus locally known as ‘dhavi bhaji’.

The only problem with it has a lot of sand and needs to be washed in lots of running water.
After picking, chopping and washing the leaves (the tender stalks I have preserved to make a salad) only. I panicked a bit as I had not planned on any other vegetable and if this was rejected I would have s crisis. But I was needlessly worried it got an enthusiastic response.
Traditionally it is made in a phodni of little ginger, onions, toor daal and coconut but I twisted it a bit made it like my Granny made it and a little like my MIL

Ingredients:

For 3 bunches of leaves  
2 onions
1 tomato
2 cloves garlic
2 green chillies
A tsp rava
Salt
Oil
Mustard
Haldi/turmeric
Red chilli powder

Method:

1.       Heat oil in a kadhai ,splutter the mustard
2.        Add haldi/turmeric, chilli powder and green chillies and garlic crushed.
3.       Immediately add the onions stir and add the leafy vegetables.
4.       Let it reduce a bit then add the tomatoes and salt.
5.       Stir again sprinkle the rave mix and steam for 2 minutes under cover.
6.       Generally I do not remove the lid immediately I let the vegetable cool under the cover and then transfer to the serving bowl.

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