Chival Bhaji or Ghol chi bhaji is the recipe I am blogging about today. This may not be commonly cooked in your kitchen or widely available in vegetable markets, but trust me, once you go through the entire post and learn the health benefits, you would be in awe of this lesser known ingredient, Indian Cuisine and its magnanimity.
I take pride in grocery, fruit and vegetable shopping. It is not a chore for me. It provides great deal of relaxation to my otherwise hyperactive mind. After our daily morning walk, we head to buy vegetables. They are a bunch of small vendors who sell good quality fruits and vegetables, early morning.
I have an affinity towards a particular vendor and she knows I am a patient person when it comes to choosing and picking out the produce. We chat everyday, discuss recipes too sometimes and I head home after bidding her goodbye.
Last week, she brought this beautiful green sabzi with red stems in her basket which, at first, I thought was methi microgreens (Samudri Methi). When I asked her, what it was, she announced in Marathi – Hee Gholachi Bhaji ahe (In Marathi – This is Gholachi Bhaji). I couldn’t understand one word as I had never seen this before, forget cooking with it.
That is when I pestered Pushpa Maushi (Aunty in Marathi) to explain me, in detail, what exactly needs to be done with this vegetable. By the way, this is not a vegetable – It is a weed! More about that later. Let us finish discussing about my discovery first!
By the way, she is the same person who introduced me to Phodshi Chi bhaji (Wild Vegetable grown in Maharashtra) during monsoons. I cannot thank her enough. One of the best recipes I created for the blog, with her help.
She mentioned that she finds this vegetable rarely in the market and when she does, she doesn’t leave any chance of cooking this at home. With a rough recipe in place and a bag full of purslane leaves (yes, that’s what Internet research suggested) I was super excited to share the recipe of Ghol Bhaji or Chival Chi Bhaji with my readers.
Not only did Maushi give me the recipe, she suggested what to serve the bhaji or sabzi with. She simply said, Jwarichi bhakri, kanda ani hee bhaji banav – Khup masta lagte (Serve this vegetable with Jowar Bhakri and Onion slices – Tastes Delicious). Boy, she was right!
About Ghol, Chival Bhaji, Purslane Leaves
- Purslane Leaves or Ghol, Chival are weeds. Extremely nutritious and you would be amazed to read the health benefits below.
- The leaves are tangy or khatta, sour. The entire weed is edible (except the thick root) and contains lot of water too.
How to Buy, Clean, Chop and Cook Ghol, Chival Bhaji or Purslane Leaves ?
- Fresh Purslane leaves are dark green in colour with red stem.
- When buying, ensure the leaves do not have dark black spots or worms.
- After you buy the leaves, store them in the refrigerator (wrapped in a cloth bag). It stays fresh for 3 to 4 days in the refrigerator.
- Once you are ready to cook, take out the leaves in a colander.
- Rinse thoroughly for 3 – 4 times and drain the water.
- Roughly chop the Chival or Ghol Bhaji (remove the thick root)
Health Benefits of Ghol, Chival or Purslane Leaves
- The plant contains about 93% water. It is low in calories.
- Purslane has high amount of Omega 3 Fatty Acids. Perhaps the only plant base source with such high amount of Omega 3 Fatty Acids which is otherwise available only in fish.
- It is high in Antioxidants and Minerals.
Source – Here
Step by Step Recipe of Chival Bhaji
Wash and drain the Chival Bhaji. Keep it aside.
In the meanwhile, heat a pan, add 3 tbsp of Groundnut oil and add 1 tsp Jeera or cumin seeds.
Add sliced onions and saute until they are translucent.
In the meanwhile, in another pan, roast the peanuts and coarsely grind them. Keep aside.
Once the onions have turned translucent, add the Chival Bhaji.
Add the red chilli powder, turmeric powder and salt to taste. Mix well.
Now add the coarsely ground peanut powder, besan or chickpea flour and goda masala along with 1/3rd cup of water.
Cover the pan with the lid, cook it for sometime until its done. Switch off the flame and serve it piping hot with bhakri, roti or phulkas.
The only addition I did to the recipe is added some home made Goda Masala. The flavour reached another level altogether with the whole house smelling delicious. If you have not tried my Goda Masala Recipe, you most definitely should.
Like Maushi suggested, Bhakri or Indian Gluten Free bread tastes best with this sabzi. It is rustic. Serve it with some onion slices and a side of lemon pickle for that zing! You will not be disappointed.
Chival Bhaji, Ghol Bhaji, Kulfa Sabzi or Purslane Leaves Stir Fry
- 2 1/2 cups Chival or Purslane Leaves 1 cup is 250 ml measurement
- 1 1/2 nos. Onions (Large and Sliced)
- 1 tbsp Groundnuts
- 1 tbsp Besan or Chickpea flour
- 1 1/2 tsp Goda Masala
- 1/2 tsp Turmeric Powder or Haldi Powder
- 1 tsp Red Chilli powder
- 3 tbsp Groundnut Oil
- 1 tsp Cumin Seeds or Jeera
- 1/3 cup Water 1/3 cup is 80 ml
- Salt to taste
- Wash and drain the Chival Bhaji. Keep it aside.
- In the meanwhile, heat a pan, add 3 tbsp of Groundnut oil and add 1 tsp Jeera or cumin seeds.
- Add sliced onions and saute until they are translucent.
- In the meanwhile, in another pan, roast the peanuts and coarsely grind them. Keep aside.
- Once the onions have turned translucent, add the Chival Bhaji.
- Add the red chilli powder, turmeric powder and salt to taste. Mix well.
- Now add the coarsely ground peanut powder, besan or chickpea flour and goda masala along with 1/3rd cup of water.
- Cover the pan with the lid, cook it for sometime until its done. Switch off the flame and serve it piping hot with bhakri, roti or phulkas.
Some more Maharashtrian style leafy vegetable recipes on the blog which you cook at home
- Takatli Palak chi Bhaji (Spinach cooked in Buttermilk)
- Methi Che Ambat Goad Varan (Sweet and Sour Dal recipe with Methi Leaves)
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