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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
Temper and Sauté Aromatics
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.
This maharashtrian recipe takes 22 minutes to prepare and yields 4 servings. At 145.94 calories per serving with 4.25g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Cook the Bhaji
Finish and Serve
Add 1/4 cup of boiled chana dal (split chickpeas) or moong dal along with the chawli leaves for a more wholesome dish.
Add 2 tablespoons of coarsely crushed roasted peanuts along with the grated coconut at the end for a delightful crunch.
For a sattvic or Jain version, simply skip the onion and garlic. The dish will still be flavorful from the other spices.
Add 1/4 teaspoon of red chili powder along with the turmeric powder for extra heat.
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.
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.
Loaded with Vitamin C and Vitamin A, this bhaji helps strengthen the immune system, protecting the body against common infections and illnesses.
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.
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.
Yes, it is very healthy. Chawli leaves are a powerhouse of nutrients, rich in iron, folate, Vitamin A, Vitamin C, and dietary fiber. This dish is low in calories and fat, making it an excellent addition to a balanced diet.
One serving of Chawli chi Bhaji contains approximately 130-140 calories, depending on the amount of oil and coconut used. It's a light and nutritious side dish.
While fresh leaves offer the best texture and flavor, you can use frozen chopped chawli leaves. Thaw them completely and squeeze out all excess water before adding them to the pan. You may need to reduce the cooking time slightly.
The most common reason for a watery bhaji is not draining the leaves properly after washing. Ensure you squeeze out as much water as possible before chopping and cooking. Also, cooking on low heat with a lid allows the leaves to cook in their own steam without needing extra water.
Store any leftover Chawli chi Bhaji in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.
This recipe goes great with these complete meals
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