Chawli Chi Paalae Bhaaji is a very simple, yet delicious dish from Maharashtra. Leafy vegetables are immensely nutritious and must be included in our diet atleast twice a week. If the leafy vegetables are fresh, they impart their own unique taste to the prepared dish.
Chawli Cha Paalaa is a Marathi name of Green Amaranth Leaves also known as Cowpea leaves or Chawli Ka Patta. Generally it is after the rainy season, that fresh Chawli starts arriving in the markets. This vegetable is quite high on protein and has a number of health benefits. It cooks quickly is cooked in so many different ways in Maharashtra itself. Some even cook it alongwith some soaked moongdaal.
Some prefer using just it’s leaves, but we use it’s tender stems too. It is purely a matter of choice, though the tender stems are benefial if used and do not tamper with the overall taste of the vegetable. This is a very simple, but equally delicious vegetable which goes very well with phulkas and daal rice too!
For some more traditional dishes, do take a look at the following recipes too….
Prep Time : 20 min
Cooking Time : 20 min
Serves : 4
- 1 large bunch Green Chawli Leaves (2 1/2 cups approx …. chopped Green Amaranth Leaves / Cow Pea Leaves)
- 2 cups Finely Chopped Onions (2 Onions)
- 1/3 cup Fresh Grated Coconut
- 3/4 tsp Jaggery…. Optional
- Salt to taste
For The Tempering :
- 1 1/2 tbs Oil
- 3 Garlic Cloves …. Roughly crushed
- 3 Green Chillies Slit Lengthwise … To be adjusted as per preference
- To make Chawli Chi Paalae Bhaaji, first break away the tender stems of the vegetable alongwith it’s leaves and discard its stiff stems and roots.
- Soak the leafy vegetable in sufficient water for about 20 minutes. Add some salt to it.
- This helps to bring to the surface the worms if any, present in the vegetable.
- Rinse the vegetable thoroughly in clean water two more times. Drain well and set aside.
- Heat a kadhai and add oil to it. When it heats up add the crushed garlic cloves and the green chillies.
- Stir and add the chopped onions. Saute till translucent.
- In the meantime, finely chop the drained vegetable and set aside. After about 7 min add chopped leafy veg to the onions & stir.
- Keep uncovered on low heat stirring occasionally for about 10 min.
- Once the vegetable is cooked, add the grated coconut, salt and jaggery and stir.
- Increase the flame and saute constantly to evaporate any water that the vegetable might have released.
- When the vegetable becomes dry, switch off the flame and keep it partially covered till serving time to prevent the vegetable from turning soggy.
- Or just serve immediately with phulkas or Bhaakari and some rice and Daali Toay alongwith Phodnichi Koshimbir by the side.
- Do serve some Shevayaanchi Kheer as a dessert, to complete the traditional meal!