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WHAT IS CHIVAL BHAJI / HOW TO COOK GHOL BHAJI / KULFA SABZI /BENEFITS OF  PURSLANE LEAVES 

CHIVAL BHAJI / GHOL BHAJI / KULFA SABZI / PURSLANE LEAVES 

BY DISHA LAHORI

PRUSLANE

Purslane is best used for human consumption as a green vegetable rich in minerals and omega-3 fatty acids

These are tiny green leafy veg with red stems.It is a extremely nutrioius wild weed.

The leaves are tangy or khatta, sour. The entire weed is edible (except the thick root) and contains lot of water too. The plant contains about 93% water. It is low in calories.

It has high amount of Omega 3 Fatty Acids. Perhaps the only plant base source with such high amount of Omega 3 Fatty Acids which is otherwise available only in fish. It is high in Antioxidants and Minerals.

 Few more benefits – Aids in weight loss lowers bad cholesterol. Protects bones against osteoperosis.

Reduce inflammation on bee stings and snake bites. Helps to prevent mascular degeneration & cataract. Reduces appearances of wrinkles,scars and blemishes. Prevents developmental disorders like autism and ADHD in children.

Purslane is a green, leafy vegetable that can be eaten raw or cooked.  Not only does purslane contain vitamin A, vitamin C, and more beta-carotene than carrots, this plant also packs a healthy punch of omega-3 fatty acids. Eating foods rich in omega-3 fatty acids (like fish) can help prevent cardiovascular disease like and lower blood pressure.

Its use as a purgative, cardiac tonic, emollient, muscle relaxant, and anti-inflammatory and diuretic treatment makes it important in herbal medicine. Purslane has also been used in the treatment of osteoporosis and psoriasis.

HOW TO USE – See that the leaves do not have dark black spots or worms . It stays fresh for 3 to 4 days in the refrigerator if wrapped in a cloth bag .Discard the thick stems .

Soak them in water for sometimes , so that the soil stuck will loosen. Now rinse the leaves well  and transfer in a colander.

Roughly chop the Chival and use .

FUNKE RECIPE – https://maryzkitchen.com/maharashtrian-cuisine-4/

BHAJI – https://maryzkitchen.com/ghol-bhaji-recipe/

Bengali: lunia, bara lunia,nonia saag , Hindi: kulpha, khursa, Gujarati: luni bhaji, Maharashtrian: ghol ,Tamil: pachiri, ‘paruppu keerai’ ,Telugu: gangapaayala, peddapaayala, payala kura, peddapaavila aaku koora, goli kura ,Kannada : doddagoni soppu, dudagorai’ , Urdu: Kulfa ki bhaji , English : Purslane, Garden purslane, Pigweed, Hogweed ,Malayalam: ‘koluppa’

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