Thursday, 17 January 2013

Kichi bhajji

Kichi bhajji  is one of our authentic dish prepared during Sankranti/Pongal.  We accompany this with Bhakri, or dhapaatya.   This healthy finger-licking gravy is an composition of spinach, veggies, and all sorts of dry pulses like chana, double beans, soya, green peas etc.

 I still remember in my childhood days, where my granny used to prepare it in large vessel and she used to store it for about ten days without even  refrigerating it.  And the best part of kichi bhajji is that the taste gets better day by day, after everytime it is heated.  Though i made it in large quantity for this pongal, bhajji got over by the end of third day.. such is its excellance.... I wish I had prepared more and had it now  .... :(  :(

Preparation time mostly takes an hour, and back at home, I chopped  all vegetables previous day,  to make my tomorrow's work little easier.  Cooking time would be some three to four hours.  

Ingredients required

Pressure cooking part one (Combine spinach with imli, green chilly  and pressure cook for one whistle, keep aside)
  • 2 bunches of palak spinach, cleaned and finely chopped 
  • 2 bunches of amaranthas leaves/molai keera, cleaned and finely chopped
  • 2 bunches of small methi leaves, cleaned and finely chopped
  • 2-3 slit green chillies
  • one cup of water
  • 4 tsp of thick tamarind extract

Pressure cooking part two (Combine chopped vegetables with 11/2 cup of water and pressure cook for one whistle, keep aside)
  • 100 gm of cauliflower
  • 100 gm of carrot
  • 100 gm of beans
  • 100 gm of raddish
  • 100 gm of potato
  • 100 gm of capsicum
  • 50 gm of cabbage

Pressure cooking part three (Soak all dry pulses overnight, pressure cook with 2 cups of water,  pinch of turmeric and salt, till done, keep aside)
  • 25 gm of rajma
  • 25 gm of black urad dal
  • 25 gm of double beans
  • 25 gm of soya beans
  • 25 gm of green peas
  • 25 gm of kabuli chana

To temper
  • 4 tsp oil
  • 1 tsp rai/mustard seeds
  • 2-inch cinnamon piece

  • 1/2 kg onions, finely chopped
  • 1/2 kg tomatos, finely chopped
  • 2 tsp ginger-garlic paste
  • 1 tsp chilly powder (Note that this dish is very mildly spicy)
  • 1 tsp dhanya powder
  • Salt, to adjust
  • Sugarcane pieces, (optional)


In a large vessel, heat 2 tsp of oil and add chopped onions, saute till golden brown

Add tomatos  to this mixture.  This is followed by ginger-garlic and other spices.

Now, add in all pressure cooked combos one, two three.  Cook for about fifteen minutes on higher flame.  Adjust salt and finally add sugar cane pieces

In a separate vessel, heat oil and add rai, cinnamon.  Add this temper to prepared bhajji.  Serve hot with roti/chapathi

Hmm...beleive me guys.. it was super-delecious

Finger-licking goooooddd!!!

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