Phodshichi Bhaaji - A wild monsoon vegetable Curry (फोडशीची भाजी)

During Monsoons, you can spot some unique wild vegetables like Kantoli, Bharangi, Taakla, Ghol, Tandulja, Phodshi etc. in the market. Most leafy vegetable lovers march towards these veggies.  These wild veggies grow naturally in forests and are not specially cultivated. These wild veggies being organic are rich in nutrients, minerals and are pesticide free.  These wild vegetables are cooked in a specific way that are best known to tribal people and people from previous generationse. Some of these veggies also taste well with non-vegetarian food like prawns. So if you really want to enjoy a variety of nutritious and tasty vegetables, don't miss this opportunity  in this rainy season.

After the first rains, the first vegetable to arrive in the market is Phodshi. This is also known as Kuluchi Bhaaji or Safed Mulshi and has a brief season of around two weeks. This vegetable is a kind of grass with a white base with an earthy taste. Phodshi can be cooked in many ways like by adding soaked Moong Dal, soaked Chana Dal, or in the form dry sabzi by adding Besan (Chickpea flour). Here I am sharing a simple traditional way of cooking this vegetable. 

Servings: 2-3 people

Approx. Time:  Preparation time – 10 mins, Cooking time – 20 mins)

Ingredients:

Basic Ingredients:

1 bunch – Phodshi vegetable (One large Bowl)

1 cup finely chopped Onion

1 cup soaked Chana Dal (Split Bengal Gram)

1 cup fresh scrapped Coconut

2 tbspn Vegetable Oil

1 tspn Jeera (Cumin Seeds)

2 tspn chopped Garlic pods (2/3 large garlic pods)

1 tbspn chopped Green Chillied (2 green chillies)

½ tspn Hing (Asafoetida)

½ tspn Turmeric powder

Salt to taste

For Garnishing:

Fresh scrapped Coconut

Method:

Pre-preparation:

·       Soak Chana dal for at least two hours in warm water before preparing the vegetable

·  Wash the Phodshi vegetable thoroughly under running water for couple of times. Discard the white base and finely chop the vegetable.

Method:

Heat Oil in a broad non-stick pan. Then, add Jeera and let it splutter. Add chopped Garlic cloves, chopped Green chillies, Hing and sauté it on medium flame for a minute. Add Hing and chopped onion and sauté till translucent. Add Turmeric powder and mix well.

Add soaked Chana dal and half cup of water. Cover the pan with lid and cook the Chana dal for around seven to eight minutes. Once cooked, add chopped Phodshi leaves and sprinkle some water.  Cover with a lid and cook it on low heat for nearly five minutes. Finally, add salt to taste and scrapped fresh Coconut.  Mix it and serve hot with Indian Bread, Roti or Bhakari.

Notes:

i.     Instead of cooking Chana Dal in the pan, you may pressure cook it beforehandto reduce the cooking time. Chana Dal used in this can be substituted with Moong Dal.

 

ii.   Generally no spices are added to wild leafy vegetables other than routine spices as it hampers the original taste. However, as per individual taste, you may add Goda Masala (Black Masala) or Garam Masala or Coriander-Cumin powder.

iii.   The vegetable tastes good even if you eliminate Garlic and Onions.

iv.   While cooking, the Phodshi vegetable releases water. In my case, since the vegetable  became dry, I added some water.

Stepwise Pictures:

Mango Sheera (आंब्याचा शिरा)

Sheera occupies some part of our memory and consciousness and it has some memories in it for everyone. It is also known as Halwa in North India and Sojji or Kesari in South India. In Maharashtrian Cuisine it has utmost importance as it is offered as prasad or bhog for most  of the Poojas like Satyanarayana Pooja.

According to some scholars, Sheera or Halwa was introduced to India by the Mughals. However,it is already listed as “shali-anna” present day “Kesari bat” in “Manasollasa,” a 12th century work by a South Indian Chalukyan king Someshvara-III. (Source – Wikipedia)

Sheera is very easy to cook and is made from simple humble basic ingredients which include Semolina, Milk and Sugar. And from this humble Sheera endless varieties can be made by adding various combinations of fruits, nuts, chocolates and so on.

Since this is a Mango Season, I have made Mango Sheera which is very simple and can  be cooked in few minutes. 

Servings: 4 Servings

Approx. Time:  Preparation time – 10 mins, Cooking time – 20 mins)

Ingredients:

Basic Ingredients:

1 cup Semolina (Rawa / Suji)

½ cup Ghee (Clarified unsalted Butter)

1 cup Milk

1 cup Water

1 cup fresh Mango Pulp (ripe Mango Puree)

1 cup Sugar

A pinch of Salt (optional)

For Garnishing:

1 tspn Ghee

Mango Cubes

Chopped Nuts (I have used Pistachios & Almonds)

Fresh Mint leaves

Method:

Pre-preparation:

First step to make Mango Sheera is to prepare fresh Mango Pulp. To make Mango pulp, take two medium sized Alphonso Mangoes. Discard the tip of mangoes and squeeze out the pulp. Thereafter, remove the mango seeds from the pulp. Blend the mango pulp in a mixer until it becomes smooth. Transfer it in a bowl and set it aside for later use.

Method:

Take a pan and dry roast Semolina for three to four minutes. Meanwhile, mix water and milk in a vessel and keep it on flame for heating.

Heat Ghee in a pan over medium heat and roast the Semolina gently until it starts releasing aroma and feeling light to hands. Once done add boiling mixture of milk and water to the roasted Semolina in a steady stream. Ensure to stir the mixture continuously to prevent formation of lumps. In case lumps are formed break the same with spatula and continue to stir gently. Once done mix Mango pulp to the mixture and stir gently. Cover the pan with lid and let it cook for approximately five to six minutes. If is it dry sprinkle some milk and cook for another two minute. Turn off the heat and finish it with Ghee. Finally, garnish it with Mango Cubes, chopped pistachios and almonds and fresh mint leaves which is totally optional. Serve hot.

Notes:

i.   I do not prefer adding cardamom or nuts or any artificial flavour because it dilutes the original flavor of Mango. In case you have to add nuts, fry it in ghee until golden and add it to Sheera.  

ii.     Preferably Alphonso Mango should be used as it gives unique taste and nice pleasant color. You may alternatively use preserved Mango pulp.

iii.   Traditionally the standard measure to make Sheera is one cup of all ingredients i.e. One cup each Ghee, Semolina, Milk, Water, Pulp and Sugar which gives excellent taste. Hence, you may increase the quantity of Ghee to one cup instead of half cup mentioned in the recipe. In case you have to make it rich, you may substitute water by doubling quantity of Milk (taking two cups instead of one cup). The quantity of Sugar may be reduced depending on sweetness of Mango pulp.

iv.   An underlying rule to enhance taste of traditional sweet is by adding a pinch of salt. Even though I have not added, you may add a pinch of Salt at the stage of adding Sugar.

v.    Semolina should preferably be coarse. Also, ensure that Semolina should be roasted property as Sheera becomes sticky or lumpy in case it is not roasted property. 

Stepwise Pictures: