Chival Bhaji, Ghol Bhaji, Kulfa Sabzi or Purslane Leaves Stir Fry

Chival Bhaji or Ghol Chi Bhaji is an easy, nutritious Maharashtrian style Stir Fry Veg made with purslane leaves. Tastes best with bhakri, pickles and salad

Chival Bhaji, Ghol Bhaji, Kulfa Sabzi or Purslane Leaves Stir Fry

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.

Purslane Leaves
Purslane Leaves

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.

Step by Step Recipe to make Chival chi Bhaji

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!

Chival Bhaji served with Bhakri, pickle and onion slices
Chival Bhaji with Jowar Bhakris, Onion Slices and Lemon Pickle

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.
Purslane Leaves
Purslane Leaves

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)
Purslane Leaves
How to Cut and Use Purslane Leaves for Cooking

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.

Ground nut oil and cumin seeds

Add sliced onions and saute until they are translucent.

Sliced Onions - Chival Bhaji Step by Step

In the meanwhile, in another pan, roast the peanuts and coarsely grind them. Keep aside.

Roasted and Ground Peanuts

Once the onions have turned translucent, add the Chival Bhaji.

Chival Bhaji Step by Step
Chival Bhaji

Add the red chilli powder, turmeric powder and salt to taste. Mix well.

Cooked Chival Bhaji

Now add the coarsely ground peanut powder, besan or chickpea flour and goda masala along with 1/3rd cup of water.

Adding spices and goda masala to chival bhaji

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.

Chival Bhaji is ready

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 Chi Bhaji served with bhakri
How to Make Chival Bhaji

Chival Bhaji, Ghol Bhaji, Kulfa Sabzi or Purslane Leaves Stir Fry

Chival Bhaji is an easy, nutritious Maharashtrian style Sabzi or Stir Fry Veg made with purslane leaves. Tastes best with rotis, pickles and a side of salad.
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Course: Main Course
Cuisine: Indian, Maharashtrian
Keyword: Chival Bhaji, Ghol Bhaji, Maharashtrian Recipes, Purslane Leaves
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2 people

Ingredients

  • 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

Instructions

  • 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.

Notes

Adjust the red chilli powder according to your spice tolerance. 
I have used Groundnut oil as it brings out the best flavor for Maharashtrian recipes. You can use any oil available. 
The purslane leaves reduce in volume when cooked.  This Sabzi was enough for 2 people.

Some more Maharashtrian style leafy vegetable recipes on the blog which you cook at home

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Vidya Narayan

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Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 4 Comments

  1. Looks delicious. Must be healthy too. Let me ask for it to my vegetable vendor.

    1. Please do ask him and make a batch. It was super delicious and quite a healthy one too. Thank you.

  2. Looks very good…..must be very tasty,

    1. It was Madhavi, enjoyed it. Thank you.

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