Thursday, September 15, 2011

PokLyachi Bhaaji - Green Amaranth Stir Fry

I am sharing Kolhapuri style "PokLyachi Bhaaji" that I learnt from my friend. We call this vegetable "Hirwa MaaTh" in Mumbai but apparently the same leafy greens is known as PokLa in Kolhapur, which is green amaranth plant. My friend shares that they have a saying "PokLa karto poat mokLa" - to indicate its natural laxative property.

PokLyachi Bhaaji
पोकळ्याची भाजी
Green Amaranth Stir Fry
1 bunch hirwa maaTh/pokLa/green amaranth, cleaned, rinsed, roughly chopped
salt to taste

Pound coarsely
4 - 5 garlic cloves
3 - 4 green chilies
A pinch of salt

1 tbsp oil
Pounded chili-garlic paste
1/2 tsp turmeric powder

1 tbsp fresh coconut (optional)

1. Clean, rinse and chop green amaranth leaves.
2. Pound garlic and green chilies, adding a pinch of salt.
3. Heat oil in a saucepan. Add turmeric powder and pounded chili-garlic paste
4. Saute for 2 minutes.
5. Add chopped amaranth.
6. Sprinkle water as needed. Cover with a lid. Keep water on the lid.
7. Let it cook on a medium flame. Stir from time to time to make sure that it doesn't stick or burn.
8. When cooked, add salt as needed - remember a pinch of salt is added to chili-garlic paste. So adjust accordingly. Garnish with coconut -  if using.
9. Serve with chapati or bhakri along with Thecha.

Note -
1. If possible, use stone mortar and pestle for pounding green chilies and garlic.
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