Harbhara Leaves sabzi
Harbhara Leaves Sabzi in Marathi Time: 10 minutes Serves: 2 person Ingredients: 2 cups tender Harbhara leaves 1/4 cup peas 1 tbsp...
https://chakali.blogspot.com/2014/01/harbhara-leaves-sabzi.html
Harbhara Leaves Sabzi in Marathi
Time: 10 minutes
Serves: 2 person
Ingredients:
2 cups tender Harbhara leaves
1/4 cup peas
1 tbsp oil, 1/8 tsp mustard seeds, 1/4 tsp hing, 1/4 tsp turmeric powder
4 garlic cloves
2 green chilies, broken
1 tbsp fresh scraped coconut
salt to taste
1/4 tsp sugar
Method:
1) Wash and finely chop the harbhara leaves. Heat oil into a kadai. Add crushed garlic. Saute till garlic's color turn reddish brown. Then add mustard seeds, hing, turmeric and green chilies. Saute for few seconds. Then add peas.
2) Turn heat to low, cover the kadai and let the peas cook. Then add chopped harbhara leaves and saute over medium heat.
3) Once harbhara leaves shrink, add coconut, salt and sugar. Cook further for 2 minutes.
Tips:
1) Peas are optional. You can make the sabzi by using only harbhara leaves.
2) Garlic is must.
3) Add 2-3 tbsp Thalipith Bhajani or roasted besan for completely dry sabzi. (Once harbhar leaves are cooked well, add the bhajani or besan. Mix well. Cover and cook for a minute or two on low heat.)
Time: 10 minutes
Serves: 2 person
Ingredients:
2 cups tender Harbhara leaves
1/4 cup peas
1 tbsp oil, 1/8 tsp mustard seeds, 1/4 tsp hing, 1/4 tsp turmeric powder
4 garlic cloves
2 green chilies, broken
1 tbsp fresh scraped coconut
salt to taste
1/4 tsp sugar
Method:
1) Wash and finely chop the harbhara leaves. Heat oil into a kadai. Add crushed garlic. Saute till garlic's color turn reddish brown. Then add mustard seeds, hing, turmeric and green chilies. Saute for few seconds. Then add peas.
2) Turn heat to low, cover the kadai and let the peas cook. Then add chopped harbhara leaves and saute over medium heat.
3) Once harbhara leaves shrink, add coconut, salt and sugar. Cook further for 2 minutes.
Tips:
1) Peas are optional. You can make the sabzi by using only harbhara leaves.
2) Garlic is must.
3) Add 2-3 tbsp Thalipith Bhajani or roasted besan for completely dry sabzi. (Once harbhar leaves are cooked well, add the bhajani or besan. Mix well. Cover and cook for a minute or two on low heat.)
hi,
ReplyDeletei love this bhaji and the recipe given is exactly what my aai used to prepare.. but i stay in USA and i think you too, where do u got this bhaji??
Hi Mukta
DeleteThank you for your comment.
If you have a garden then plant some dried black chana,, and harvest before the green pods appear. We need tender leaves.
What is Harbara Bhaji?
ReplyDeleteKishore Kapadia
Harbhara means chana.
DeleteLeaves of Harbhara plant make a delicious sabzi. Harbhara is cultivated during winter.
Never think of this kind of use of harbhara leaves.
ReplyDeleteWhat if I will try with green pods appear (I buy at "Indian Grocery store" (that is why asking you this question))? The subji is not that crispy or how is it?
The leaves don't stay tender once green pods appear. But you may try to use only the leaves on top area. and yes, the sabzi will taste delicious with green chana.
Delete