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Chech bhaji
Jute leaf curry
चेच भाजी: jute leaves cooked soft and sour with tomato, garlic and a splash of rice water
Chech bhaji is a monsoon green in Chhattisgarh, picked from the jute plants that come up in field edges and village gardens, and cooked almost every week during Sawan. The leaves turn slippery as they soften, a bit like okra, and the cook reins that in with tomato and a little rice water left from washing the rice. It is eaten with plain rice and dal or bore baasi. The mistake to avoid is stirring it endlessly; the leaves go stringy and gluey, so stir only now and then. Chef's tip: frozen or dried molokhia leaves from an Arab grocery are the same plant and work well outside India.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the bhaji
- 10 ½ oz fresh jute leaves (chech)picked and roughly chopped
- 1 ½ tbsp mustard oil
- 6 garlic clovescrushed
- 1 onionfinely chopped
- 2 tomatoeschopped
- ¼ tsp ground turmeric
- ¾ tsp salt
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Method
0/6 doneStep 1: Wash 10 ½ oz fresh jute leaves (chech) in two changes of water and drain well.
4 minStep 2: Heat 1 ½ tbsp mustard oil in a kadhai until it smokes lightly, then lower the heat. Add 2 dried red chillies and 6 garlic cloves and fry 1 minute until the garlic is golden.
2 minStep 3: Add 1 onion and cook 3–4 minutes until soft and pale gold.
4 minStep 4: Add 2 tomatoes, ¼ tsp ground turmeric and ¾ tsp salt and cook 3 minutes until the tomato collapses.
3 minStep 5: Add the leaves, cover and cook 4 minutes until wilted, stirring once or twice only.
4 minStep 6: Pour in ¼ cup rice water (from washing rice), simmer uncovered 3 minutes until the bhaji is soft and just loose. Serve with rice.
3 min
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 3 g
- Carbs
- 9 g
- Fat
- 5 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chech bhaji take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of onion?
- 2 shallots per onion.
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