Chavali is known as black eyed beans. This is a most commonly found legume in Indian kitchens. In Maharashtra, it is known as chavali chi usal. This is a multifaceted side dish. A good lunch box option too. This is pretty easy and simple recipe. Let’s make chavali chi bhaji.
- 1 tbsp Oil
- Mustard seeds
- Cumin seeds
- Finely chopped Onion
- 1 small finely chopped Tomato
- Ginger-garlic paste
- Coriander powder
- 1 tsp Garam masala
- 1 tsp Red chili powder
- 1 tbsp grated fresh Coconut
- Jaggey / Gudh to taste
- 1 cup boiled Chavali
- Salt to taste
- Finely chopped Coriander leaves
- Heat up oil in a pan. When oil is enough hot, add mustard seeds and let them pop up.
- Add cumin seeds and let them sizzle up.
- Add onion and fry it until it gets light golden color for about 6-7 minutes.
- Use a bit more onion for this recipe.
- Add tomato, ginger-garlic paste, coriander powder, garam masala and red chili powder.
- Mix the spices well and cook until tomato gets mashed with onion for about 4-5 minutes.
- You also can cover and cook these spices.
- If you find that the spices are getting dry or overcooked you can add a little water at the intervals.
- Take chavali, wash it really good and soak overnight.
- Just before making sabzi, cook in pressure cooker until 3 whistles.
- When tomato gets mashed really good with onion, add 1 tbsp grated fresh coconut, jaggery and mix well.
- Add cooked chavali, water and salt to taste. Mix well.
- Cover and boil on medium heat for about 5-6 minutes.
- Remove the lid and mix well again.
- Turn off the heat and add finely chopped coriander. Chavalich bhaji is already.
- This bhaji goes well with poli, hot fulka or hot and crispy paratha.
- This also goes well with plain rice.