Saturday, 15 June 2013

Bharangichi Bhaji (Spicy Clerodendrum Serratum Stir-fry)

Clerodendrum Serratum (Bharangi) is a wild vegetable. This is available only in Monsoon. According to Ayurveda it is one of the best anti inflammatory herb.It is very beneficial in digestive disorders and effectively used in loss of appetite, indigestion, anorexia and intestinal gas.
So we have to eat this vegetable at-least once in a year, here is recipe:


Ingredients:
  • Bharangi leaves, roughly chopped - around 2 cups
  • Dried Val beans or Pavata beans- ¼ cup
  • Onion, chopped- 1 med. size
  • Garlic, bruised- 6 to 8 cloves
  • Turmeric powder – ½ tsp
  • Asafetida (Hing)- ¼ tsp
  • Homemade masala or Red chili powder –2 tsp 
  • Veg. oil- 3 to 5 tbsp
  • Salt to taste
  • Scraped fresh coconut- 2 tbsp for garnishing (optional)

Method:
Wash dried val beans. Soak in water for  overnight or at least 6 hours. Drain them.
Wash properly bharangi leaves.



Chopped roughly. Combine chopped bharangi, soaked beans and required water. Cook in pressure cooker. Take 3 to 4 whistles. Squeeze it.  Don't discard all water, keep little water.


Heat oil in a  pan & add onion & garlic, sauté till translucent  Add turmeric, hing and masala powder. Sauté for a minute. Add boiled leaves and beans. 

Sauté for 2-3 minutes on simmer. Add salt & mix well. Cover & cook for 2 minutes on simmer. Stir occasionally.
Garnish with scrapped coconut. Serve hot with rice or bhakri/roti.

You can use small red lobia instead of val beans.

Second method :
Wash properly bharangi leaves. Chopped roughly and boil them.
Heat oil in a  pan, Add pieces of 4 dry red chilies, onion & garlic, sauté till translucent.  
Add turmeric, hing and  . 
Sauté for a minute. Add boiled leaves and salt & mix well. Cover & cook for 3-4 minutes on simmer.

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