Phodshi Bhaji - Wild and Rare Monsoon Leafy vegetable
Phodshi Bhaji is a Maharashtrian Recipe that uses wild and rare leafy vegetable called "Phodshi" only available during monsoons. Can be eaten with rotis, parathas or bhakri.
Servings 2 people
Ingredients
- 2 bunches Phodshi
- 2 nos Onions (finely chopped) large onions
- 5 nos Garlic Cloves (finely sliced)
- 3 tbsp Yellow Moong Dal (split skinless mung dal) soaked in water for 30 minutes
- 2 tbsp Oil
- 1 tsp Jeera or cumin seeds
- 1/2 tsp Haldi or Turmeric Powder
- 1/2 tsp Red chilli powder
- 1 tsp Goda Masala Powder
- Water as required to soak dal + 8 tblsp to cook the vegetable
- 2 tbsp Grated Coconut for serving
- salt to taste
Instructions
- Soak yellow moong dal for 30 minutes.
- Wash the Phodshi bunches under running water couple of times. Remove weeds etc, if any. Trim the bottom portion (as show below) and finely chop the phodshi.
- Finely chop the onions and garlic cloves and keep aside.
- Now heat a pan, add oil and jeera or cumin seeds. Now add garlic cloves and saute until slightly brown.
- Add the chopped onions and saute until translucent.
- Add the finely chopped phodshi, soaked yellow moong dal, salt, turmeric powder, red chilli powder. Mix well.
- Add around 8 tbsp water, cover and cook the vegetable on low heat until the dal is slightly mushy.
- Finally add goda masala powder, mix once and switch off the flame.
- Add grated coconut and serve immediately with hot phulkas and / or bhakris (gluten free flatbreads)
Notes
- Clean the phodshi thoroughly well under running water. Check and remove weeds, if any.
- I bought 3 bunches as photographed for Rs. 50/- I have used only 2 bunches for the recipe and it roughly was 3 heaped cups of 250 ml measurement.
- As per my vegetable vendor, Maharashtrians add besan flour too to make this sabzi slightly thick similar to Patal Bhaji (link in post available) Alternatively, instead of Moong Dal that I have added for the recipe, some prefer using soaked chana dal. If you add chana dal, soak for longer time and also semi-cook it before adding with the phodshi. Chana dal takes a while to cook unlike yellow moong dal. (split skinless mung dal)
- This sabzi is best enjoyed with tandalachi bhakri or gluten free rice flour flatbreads. However, you can enjoy them with phulkas too like we did. It also tastes best with some steamed rice and dal or varan.
- The Recipe is gluten free and vegan