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PHODSHICHI BHAAJI RECIPE /RAAN BHAJI PHODSHI SABZI | HOW TO COOK PHODSHI

PHODSHICHI BHAAJI RECIPE /PHODSHI SABZI | HOW TO COOK PHODSHI

Raan bhajis are nature’s wonder. Every year they come alive during a specific period in the jungle and they disappear for the rest of the year. Raan Bhaaji or Wild Vegetables –

The ones that we don’t cultivate but appear every year at the start of Monsoon.

Raan bhaji or forest vegetables constitute a vital part of the tribal diet. These vegetables are naturally obtained, nutritionally and medicinally rich, and have been used by the tribal folks for centuries.

These are very tasty and highly nutritious.

These vegetables remain largely unknown to the city dwellers. However  the village folks enjoy them in their everyday meals during the season.

Here the leaves that I have used is known as Phodshi leaves .

Phodshi Bhaji is a rare wild  leafy veg wild and rare ,  only available during monsoons. It taste similar to spring onion . It can be cooked just like any other green leafy veg , combine it with potato / moong dal or chana dal .It resembles grass but is broader than grass, hence it is also known as Gavti Bhaji (Gavat means grass in Marathi).

Wild weeds like Shevala, Taikele (Tora), Phodshi (Kooli/Peva/Mulshi/Dongras) are very commonly found in patches of forest and hillside.

They are known to have some medicinal properties that increases the immunity level and hence recommended to consume during rainy  season. 

INGREDIENTS

  • Phodshi / Mulshi Leaves –  2 bunch or 2 cups
  • Onion  finely chopped – 1 big
  • Crushed or chopped garlic – 1 tsp
  • Crushed or chopped Green Chilli  – 2 or as per taste
  • Fresh grated coconut – 2 tbsp
  • Salt to taste
  • Jaggery – ½ tsp  [ optional ]
  • Oil – 2 tsp
  • Jeera – ½ tsp
  • Asafoetida –  a pinch

METHOD

Trim the roots of the leaves . Use the whole leaves along with small white stem at the end.

Soak in water for sometimes and wash the leaves.Drain the water completely and  finely chop as shown in video .

Heat  oil and splutter the jeera seeds .

Add Asafoetida and give a stir .

 Add garlic + green chilli + onion  and stir fry translucent .

Add chopped leaves and stir fry till it shrinks completely on medium flame .

Stir fry for 3 to 4 mins till it is cooked .

Add salt + jaggery and mix well .

Finally add coconut , mix well  and off the flame

Serve with Roti or Bhakri  or any Indian Bread or Rice.

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