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(109) Kali ni bhaji na pakoda

Ingredients

  • 2 cup roughly chopped or  1bunch Kali ni bhaji (Water spinach or Nali bhaji).
  • ½ cup chopped onion.
  • ½ cup chopped tomato .
  • ½ cup chopped capsicum.
  • 1 tsp. Salt
  • 1 tsp. Sugar.
  • 1 tbsp. Curd.
  • ⅓ tsp. Asafoetida powder.
  • ½ tsp. whole coriander seeds.
  • ½ tsp. Turmeric powder.
  • 1 tsp. Red chili powder.
  • 1 tsp. Coriander Cumin powder
  • 1 finely chopped Green chili( optional)
  • pinch of soda bicarbonate.
  • 1 cup mixed flour [¼cup Rice(for crispiness) ,¼ cup Jowar (for dryness ) and ½ cup Channa (for taste)].
  • ½ cup water.
  • Ground nut oil for frying.

Method

  1. Discard all white part of kalini bhaji  which is bitter in taste.
  2. Wash thoroughly and chopped bhaji onion and tomato.
  3. In one sauce pan mix all three vegetables  and add salt, sugar and pinch of soda for marination.
  4. Keep aside for 5 minutes.
  5. After 5 minutes mix flour, curd , capsicum and all spices in it. Add water and make thick batter for pakoda.
  6. Heat oil for frying pakoda.
  7. See video for how to make pakoda. Each lot of pakoda takes 5 minutes on medium flame.
  8. Enjoy pakoda with Garlic chutney, Green chutney, sweet chutney or as you desire.
Safed Musli or kali ni bhaji.
Discard white portion of the bhaji.
Chopped bhaji.
Marinated bhaji, onion and tomato
Add all dry spices.
Add capsicum and curd.
Making of Kali ni bhaji na pakoda.
Kali ni bhaji na pakoda with dry Garlic chutney.

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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