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| Phodshi and Phodshi chi Bhaji |
During monsoon our body becomes vulnerable to infection and water born diseases. Fruits and vegetables like pumpkins, broccoli, spinach, lettuce, sweet potatoes, corn, eggplant, cauliflower, apples, beets, ginger, garlic, brussel sprouts etc. are good to consume during this season.
Surprisingly or shall I say its Nature’s Gift to mankind that it produces few wild weeds and vegetable which are grown only during monsoon. Wild weeds like Shevala, Taikele (Tora), Phodshi (Kooli/Peva/Mulshi/Dongras) are very commonly found in patches of forest and hillside. They are known to have some medicinal properties that increases the immunity level and hence recommended to consume during this season. As these weeds are available only during monsoon one should grab the opportunity & reap the benefits of Nature’s Bounty!
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| Phodshi |
I would like to share a very tasty and easy recipe of Phodshi (Kulli, Peva) chi Bhaji.
Ingredients:
- Phodshi - 2 bunch
- Onion – 1 large onion
- Garlic – 14 garlic cloves
- Green Chillies – 3 – 4
- Mustard Seeds – 1tsp
- Cumin Seeds – 1 tsp
- Curry Leaves – few
- Asafoetida (hing) –¼ tsp
- Turmeric –½ tsp
- Coriander-Cumin powder –½ tsp
- Chilli powder –¼ tsp
- Besan – 1tbsp
- Oil – 1 tbsp
- Salt to taste
- Fresh scraped coconut – 1- 2 tbsp
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| Phodshi chi Bhaji |
Method:
1. Wash the phodshi under running water properly.
2. Cut 1inch from the root and discard it.
3. Then finely chop rest of the phodshi (including the white part) and keep aside.
4. In mortar and pestle coarsely crush garlic and chillies.
5. Slice the onion finely and keep aside.
6. In a kadai heat oil, add mustard seeds and cumin seeds.
7. When they start sputtering add crushed garlic, chillies, curry leaves and half of the asafoetida (hing).
8. Now add finely chopped onions and fry till the onions turns translucent.
9. Then add turmeric, coriander-cumin powder and chilli powder.
10. Fry for 5 seconds and add the chopped Phodshi, salt to taste and remaining half of asafoetida (hing).
11. Mix well, cover and cook for 3 mins on low flame.
12. Once the Phodshi is half cooked sprinkle besan on the top and cover once again and cook for 5 mins.
13. Then mix all and cook for 2 mins or till the vegetable is cooked however has little bite or crunch intact.
14. Finally, add freshly scraped coconut (reserve some for garnishing) and mix well.
15. Garnish it with remaining fresh coconut and serve hot with chappati or phulkas.
Please try this recipe and share your comments below:
You can also try Phodshi Amboda (Pakoda) recipe from my previous blogpost. Please click here for the recipe.
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| Phodshi chi Bhaji with Chappati |
Please try this recipe and share your comments below:
You can also try Phodshi Amboda (Pakoda) recipe from my previous blogpost. Please click here for the recipe.
