Chavalichya Bokyaanchi Bhaji(Tender Black-Eyed Bean Leaves vegetable)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 177.7
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 67.2 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 9.7 g
- Protein: 5.8 g
View full nutritional breakdown of Chavalichya Bokyaanchi Bhaji(Tender Black-Eyed Bean Leaves vegetable) calories by ingredient
Introduction
In the Konkan region Black-Eyed Beans are sown during the Monsoon.The tender tips and Leaves are plucked and made into this tasty Vegetable.This adds the mandatory Green Leafy Vegetable to the daily meal.Ba-aji cooked this very simply.The ingredients are the simple yet this Vegetable is rich in various nutrients and Dietary Fibre. In the Konkan region Black-Eyed Beans are sown during the Monsoon.The tender tips and Leaves are plucked and made into this tasty Vegetable.This adds the mandatory Green Leafy Vegetable to the daily meal.
Ba-aji cooked this very simply.The ingredients are the simple yet this Vegetable is rich in various nutrients and Dietary Fibre.
Number of Servings: 6
Ingredients
-
50-60 tender leafy tipsand stalks of Black-Eyed Beans(Chavali chi Paaney/Lobia/Rongi ke Pattey)
150gms Shallots(Red Onions)
5-10 hot Green Chillies(according to taste)
0.25cup shredded Raw Coconut
Salt to taste
1tsp.Brown Cane Sugar
SEASONING
10-15 flakes Garlic
1.5tsp.Turmeric Powder
1.5tsp.Asafoetida(Hing)Powder
3tbsps.Coconut Oil
Directions
PREPARATION
Wash the Leaves clean of any dirt and chop finely.Chop Shallots finely and slit the Green Chillies lengthwise.Peel and crush the Garlic flakes coarsely.
METHOD
Mix the finely chopped Leaves,shallots and Green Chillies.Cover and steam with Water on the lid till cooked.If needed add a little of the Water on the lid in small quantities to the Vegetable if needed to help steaming.Stir in the Salt to taste and Sugar and mix well.Remove from heat and set aside.
Heat Oil in a wok and fry the coarsely crushed Garlic till golden and aromatic.Lower flame and sprinkle in the Asafoetida and Turmeric Powders.Saute for 30 seconds.Add the cooked Vegetable and mix well.Cook covered for 5-6 minutes more.Stir in the shredded Raw Coconut and serve hot with Bhakries or any other Indian Breads.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Wash the Leaves clean of any dirt and chop finely.Chop Shallots finely and slit the Green Chillies lengthwise.Peel and crush the Garlic flakes coarsely.
METHOD
Mix the finely chopped Leaves,shallots and Green Chillies.Cover and steam with Water on the lid till cooked.If needed add a little of the Water on the lid in small quantities to the Vegetable if needed to help steaming.Stir in the Salt to taste and Sugar and mix well.Remove from heat and set aside.
Heat Oil in a wok and fry the coarsely crushed Garlic till golden and aromatic.Lower flame and sprinkle in the Asafoetida and Turmeric Powders.Saute for 30 seconds.Add the cooked Vegetable and mix well.Cook covered for 5-6 minutes more.Stir in the shredded Raw Coconut and serve hot with Bhakries or any other Indian Breads.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.