Chawli chi Bhaji
A simple and nutritious Maharashtrian stir-fry made with tender cowpea leaves, pungent garlic, and sweet coconut. This quick and healthy side dish is a staple in Marathi homes and comes together in under 20 minutes.
For 4 servings
Prepare the Chawli Leaves
- Separate the tender chawli leaves and thin stems from the thick, tough stalks. Discard any yellowed or damaged leaves.
- Place the leaves in a large bowl of water and rinse thoroughly. Repeat this process 2-3 times to ensure all grit and sand is removed.
- Drain the leaves completely in a colander. Gently squeeze out any excess water to prevent the final dish from becoming soggy.
- Finely chop the cleaned leaves and set aside.
Temper and Sauté Aromatics
- Heat oil in a kadai or a wide pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
- Add the cumin seeds and hing (asafoetida). Sauté for another 20-30 seconds until the cumin seeds sizzle and become fragrant.
- Add the chopped garlic and slit green chilies. Sauté for about a minute until the raw smell of garlic disappears and it turns a light golden color.
- Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until it becomes soft and translucent.
Cook the Bhaji
- Stir in the turmeric powder and mix well with the onions.
- Add all the chopped chawli leaves to the pan. The pan might seem full, but the leaves will wilt down significantly as they cook.
- Gently toss the leaves with the tempered spices. Cover the pan with a lid and reduce the heat to low.
- Cook for 5-6 minutes, stirring once or twice in between. The leaves will release their own moisture, so there is no need to add any extra water.
Finish and Serve
- Uncover the pan. The leaves should be tender and cooked through.
- Add the salt and grated jaggery. Mix everything well and cook for another minute until the jaggery has completely melted and is incorporated into the bhaji.
- Turn off the heat. Garnish with fresh grated coconut and give it a final mix.
- Serve the Chawli chi Bhaji hot with chapati, bhakri, or as a side dish with dal and steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, ensure the chawli leaves are squeezed dry after washing.
- 2Do not overcook the greens, as they can become mushy and lose their vibrant color and nutrients.
- 3The jaggery is key to balancing the slight bitterness of the leaves; adjust the quantity based on your preference for sweetness.
- 4For a richer flavor, you can use peanut oil or ghee for the tempering.
- 5Adding the fresh coconut after turning off the heat preserves its fresh, sweet flavor and texture.
Adapt it for your goals.
Protein Boost
Add 1/4 cup of boiled chana dal (split chickpeas) or moong dal along with the chawli leaves for a more wholesome dish.
Nutty CrunchNutty Crunch
Add 2 tablespoons of coarsely crushed roasted peanuts along with the grated coconut at the end for a delightful crunch.
No Onion/Garlic VersionNo Onion/Garlic Version
For a sattvic or Jain version, simply skip the onion and garlic. The dish will still be flavorful from the other spices.
Spicier VersionSpicier Version
Add 1/4 teaspoon of red chili powder along with the turmeric powder for extra heat.
Why this is on our healthy list.
Rich in Iron and Folate
Cowpea leaves are an excellent source of iron and folate, which are crucial for producing red blood cells and preventing anemia. This makes the dish particularly beneficial for blood health.
High in Dietary Fiber
The high fiber content in chawli leaves aids in digestion, promotes regular bowel movements, and helps maintain a healthy gut microbiome. It also contributes to a feeling of fullness, which can help with weight management.
Boosts Immunity
Loaded with Vitamin C and Vitamin A, this bhaji helps strengthen the immune system, protecting the body against common infections and illnesses.
Supports Vision Health
The significant amount of Vitamin A (in the form of beta-carotene) in cowpea leaves is essential for maintaining good eyesight and preventing age-related vision problems.
Frequently asked questions
Chawli, also known as cowpea leaves or amaranth leaves in some regions, are the tender green leaves of the cowpea plant. They are a popular leafy vegetable in many parts of India, especially Maharashtra.
