This chutney is prepared with Ceylon bachali / Dumpa bachali which can easily be grown in our kitchen gardens. Propagation is very easy. Even cuttings can be planted in soil. It grows into a little bushy type of plant with tiny lavender coloured flowers. It is one of the healthy greens used in dals and curries. We can prepare a very tasty chutney using it.
Ingredients:
Bachali greens – 200 Gms, ( picked, washed, and chopped ),
Channa dal- 1 Tablesp,
Jeera – 1 and 1/2 Tsp,
Dhania seeds – 1Tablesp,
Peanuts – 1 Tablesp,
Peeled garlic cloves – 6,
Salt,
Tamarind paste – 1 Tsp,
Tomato – 1 medium, chopped ,
Green chillies – 8 to 10 ( prick them before frying ),
Oil – 4 Tsp,
Mustard seeds – 1/4 Tsp,
Red chilli – 1,
Curry leaves – few,
Chopped coriander leaves – 1 Tablesp,
Method</strong
1).Dry fry 1 tsp jeera, channa dal, dhania seeds and remove. Again dry fry peanuts and remove. Add 2 tsp of oil to the same pan, fry chilli, garlic, and greens till they become soft.
2).Add tomato and cook till it is a bit mushy. Add tamarind paste and remove the pan .
3).First grind the 3 dry fried ingredients into a coarse powder. Add the fried leaves mix with salt and grind into a paste.
4).Remove the chutney in to a bowl. Prepare tadka with the mustard seeds, 1/2tsp jeera, curry leaves, red chilli in remaining oil . Pour this tadka over the chutney and mix well. Garnish with chopped coriander leaves. Serve this spicy and healthy chutney with any break fast items/ hot plain rice with a tsp of desi ghee.
Tip:
There is another commonly available bachali aaku ( some people call it spinach ) as two
creeper varieties with green and red coloured leaves. Leaves of both the creepers are used in different recipes like dals and curries. A popular recipe of Andhra cuisine Kanda bachali koora is prepared with these leaves and yam.