KamalKitchen

Corn Chaulai Bhaji

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Amaranth greens

Chaulai (marathi) greens are readily available now in Pune. The tedious part is cleaning and plucking the leaves but its a necessary chore. Once you have that done, the next steps are relatively easy. The traditional way of making this subji in our household is a sautee with finely chopped onions. These leaves have a distinct strong flavor and the onion adds some sweetness and mellows it out a bit. It is also common in Maharashtrian cooking to add jaggery or brown sugar to take away the bitterness.

Greens cook down a lot and two big bunches generally become a small bowl. Palak corn or spinach with corn is another of our favourites and I thought about using corn here too. This not only helps bulk it up quantity wise and fibre wise, but the natural sweetness of the corn takes away some of the bitterness without adding too much sugar. The method used is pretty simple and even simple seasonings such as some cumin/coriander powder and fresh garlic will go great with this. The recipe is as follows –

 

Chaulai is packed with nutrition like all greens, and this is a highly nutritious meal you can indulge in.
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