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Wednesday, April 14, 2010


Fresh green long stems of Chawli / Chodi / Chinese Long Beans taste delicious raw & also as a sabzi with brinjal & tomatoes ... this is a very easy Pressure Cooker pan recipe, sabzi is ready is less than 30 minutes ...


In a Pressure Cooker pan, heat 2 tablespoons of oil, once its hot, add 1 teaspoon Ajwain seeds (ajmo) & a pinch of hing

Then add 2 teaspoons Garlic paste, 1 teaspoon Ginger paste & 1 teaspoon Green Chilli paste

Add 2 cups fresh cut chawli/chodi/chinese long beans (wash the long stems in running water, cut off top & bottom tips, take 8-10 stems together on a cutting board, cut in desired length (about 1/3rd of our finger length is actually good enough) You can freeze the rest of the bunch after cutting the chawli in a ziploc bag for later use.

1.5 cup Brinjal / ringan / baigan pieces cut in cubes

1 tomato cut in cubes

Add 1.5 cups water, mix well

Add spices - 2.5 teaspoons salt (to taste), 1/8 teaspoon haldi, 4 teaspoons red chilli powder, 2 teaspoons dhaanajeeru

Mix well. Close pressure cooker pan lid. Cook to 4 whistles. Let cooker completely cool down. Once the whistling noise stops, open, mix & serve hot with chapatis.

This sabzi does not have much gravy, so serving it with yogurt/buttermilk/dal is best.

Prepare & enjoy !!!

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