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 .... :( :(
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
