Saturday, September 13, 2008

Chickpeas Leafy Greens Stir Fry

How on earth did I find the chickpeas leaves here? Well, I planted them!! :-D Just take a small pot of soil, throw a handful of brown chickpeas, and let them grow for about 2-3 weeks. If you let them grow more, they will have delicious green chickpeas but by then, the leaves will be very rough and difficult to chew.

Harabharyachi Paale-Bhaji
Chickpeas Leafy Greens Stir Fry
1 bunch chickpeas leaves bunch, roughly chopped or torn with hand
1/2 cup chickpeas sprouts or fresh green chickpeas
salt to taste
1/2 tsp jaggery or sugar to taste
1/2 tsp chili powder

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp turmeric powder
2-3 cloves garlic, slivered
1 small onions, chopped

1 tbsp fresh coconut (optional)

1. Chop or tear the tender leaves of chickpeas.
2. Heat oil. Add all the ingredients for tempering. As onions starts to become soft, add chickpeas sprouts. Add 1 tbsp water. Cover with a lid. Keep some water on top.
3. As chickpeas are cooked, add the leafy greens. Saute till the leaves are wilted.
4. Add salt, chili powder and jaggery or sugar to taste.
5. Add coconut to garnish - if using.
Note -
1. Make sure that the leaves are very tender otherwise it will be impossible to chew these greens.
2. Spinach can be substituted in the above recipe. However, chickpeas leafy greens is considered a delicacy.
3. Adjust the proportion of greens and sprouts per your taste.
4. Always add salt after the leaves are wilted because the fresh leafy bunch that looks huge in the beginning, becomes a small mush after being wilted.

This post is my contribution to RCI:Konkan at Deepa's recipes n' more.


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