Chandan Batwa Dry and Gargati Bhaji

Chandan Batwa Dry and Gargati Bhaji

Chandan batwa is a very healthy vegetable. Today we are making two versions of it, one is dry and another is gargati. This is really healthy and tasty bhaji. My mom has used a fantastic hack to make these veggies in a jiffy. We are not cooking this bhaji in cooker. In gargati bhaji the green color of the bhaji is retained. You can make any one of them and enjoy. But make sure you eat this bhaji in winter at least once. You can try these recipes at home and drop a comment for me.

This is a very easy and simple recipe. My mom is showing us 2 different versions of this bhaji. Both the bhaji look nice and taste simply delicious. The main problem while making leafy vegetable is to retain the green color. There is a hack for that too. Do you want to know more? Let’s start…

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Some Interesting facts about Chandan Batwa Dry and Gargati Bhaji :-

This is a very easy and simple recipe. This is a healthy and tasty recipe. This leafy vegetable is a good source of vitamin A, rich in fibre and Iron. It keeps your digestive system healthy and is also rich in calcium, phosphorus and potassium. It is available in plenty in winter. So you can call this winter special bhaji.

Chandan Batwa Dry and Gargati Bhaji

Print Recipe

Serves: 3 People Preparation Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 2 Votes )

Ingredients

Dry Bhaji

• 1 tbsp Oil
• 1/2 tsp Cumin seeds
• Chopped Garlic
• Finely chopped Green chilies
• 1/2 bunch of Chandan batwa bhaji
• Salt to taste
• Roasted Peanut powder

Gargati Bhaji

• 1 tbsp Oil
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• Garlic-Green chili paste
• 1/2 bunch Chandan batwa bhaji
• A pinch of Turmeric powder
• 1 tsp Besan
• Water
• Soaked Peanuts and Chana dal
• Tamarind-Gudh pulp

Instructions

Dry Bhaji

Step 1: Heat up oil in a pan and add cumin seeds.

Step 2: When cumin seeds sizzle add garlic cloves and fry until garlic turns reddish.

Step 3: Add green chilies and fry well.

Step 4: Pluck the tender nodes and leaves of chandan batwa and wash them well.

Step 5: Add the sabzi and fry well.

Step 6: When sabzi is cooked a little add salt and cook for another 3-4 minutes.

Step 7: When sabzi is almost cooked, add roasted peanut powder and mix well.

Step 8: Cook for another 3-4 minutes and chandan batwa dry sabzi is ready.

Gargati Bhaji

Step 9: Heat up oil in a pan and cumin seeds.

Step 10: When cumin seeds splutter add mustard seeds, garlic-green chili paste and fry for about a minute.

Step 11: Blend the chandan batwa leaves into coarse paste in mixer and add that. Fry well.

Step 12: Add turmeric powder and mix well.

Step 13: Move the bhaji along the edge of the pan add besan.

Step 14: Fry besan for about a minute and mix it with the bhaji.

Step 15: Add water, salt and mix well.

Step 16: Soak peanuts and chana dal for about 4-5 hours and add it.

Step 17: Add tamarind-gudh pulp and mix well.

Step 18: Cover and cook for about 10-12 minutes. The gargaati bhaji is ready.

Notes

• You can use soaked moong dal, onion in dry sabzi if you want.
• Adding peanut powder in dry sabzi is optional. You can skip it if you don’t want.
• You can have these sabzis with jawar bhakri or bajari bhakri.
• It goes well with rice too.

Recipe Video

Servings

This is a very healthy and tasty recipe. It looks nice and easy to make. You can have it with jawar or bajra bhakari. It goes well with rice too.