Tuesday, June 8, 2010
GoLa bhaaji is something similar to pithalay but instead of besan, cooked toor daal is used. You can make goLa bhaaji with any leafy greens. Each leafy greens adds its own unique flavor. But make sure that the consistency of this curry is that of a homogeneous mass/mush or goLa in Marathi. I had some chickpea greens so I used them here. Fresh methi/fenugreek leaves, dill leaves/shepu, paalak/spinach or any other leafy green taste equally good.
Harbhryachya Paalyachi GoLa Bhaaji
हरभऱ्याच्या पाल्याची गोळा भाजी
Chickpea Greens Daal
1 bunch chickpea greens, torn
1/2 cup cooked toor daal
salt to taste
1/2 tsp tamarind pulp
1/2 tsp jaggery
1 tsp oil
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
4-5 garlic cloves, peeled & smashed
1. Heat oil in a saucepan. Add all the ingredients for tempering.
2. As garlic cloves change color and appear crispy, add greens. Cook till the leaves are wilted.
3. Add salt, cooked daal, tamarind pulp, jaggery and chili powder. Add 1/4 cup water.
4. Keep on stirring on a medium to low flame till a homogeneous mass is formed.
5. Add remaining 1 tsp oil at this point. Stir well.
6. Serve immediately with bhakri.
1. Any leafy greens after cooking, gets wilted. So add salt only after it is cooked.
2. Since my chickpea greens were very fresh, I didn't even have to cover the saucepan to cook it. However, depending on the type of the leafy greens, you may need to cook the greens first before adding the cooked daal.
3. Leftover varan may be used for this curry.