Chawli 1 cup
5 to 6 small cloves of garlic finely chopped
10-12 curry leaves
1 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp dhaniya powder
A pinch of haldi
1 green chilly finely chopped (optional)
1 tbsp dry roasted groundnuts crushed to a rough powder
1/4 cup of fresh coriander leaves finely chopped
Juice of half a lime
2 tbsp hot water
2 tbsp vegetable oil
Salt to taste
A squeeze of lime juice
Heat a wok on medium heat. Pour in the oil and heat well. Reduce the heat. Temper the oil with the mustard and cumin seeds until they sputter. Add the curry leaves and stir for a few seconds taking care not to burn the seeds. Stir in the garlic and green chilies and cook for a minute until translucent.
Now stir in the Chawli. Add the dhaniya powder and the haldi and salt. Mix well. Add 2 tbsps of hot water and cover and cook for a few minutes. When the Chawli starts to get soft and changes colour, stir in the groundnut powder and fresh coriander. Cover and cook for a few more minutes until all the flavours are well blended. Take off the heat.
Garnish with grated coconut and some lime juice.
Serve hot with Bhakris, Daal-Bhaat and Toop.
Note: Chawli is often referred to as “poor man’s meat” due to the high levels of protien found in the seeds and the leaves.