Ingredients:
• 1 tbsp Oil
• Mustard seeds
• Cumin seeds
• Finely chopped Onion
• 1 small finely chopped Tomato
• Ginger-garlic paste
• Coriander powder
• 1 tsp Garam masala
• 1 tsp Red chilli powder
• 1 tbsp grated fresh Coconut
• Jaggey / Gudh to taste
• 1 cup boiled Chavali
• Water
• Salt to taste
• Finely chopped Coriander leaves
Method:
• Heat up oil in a pan. When oil is enough hot, add mustard seeds and let them pop up.
• Add cumin seeds and let them sizzle up.
• Add onion and fry it until it gets light golden colour for about 6-7 minutes
. • Use a bit more onion for this recipe.
• Add tomato, ginger-garlic paste, coriander powder, garam masala and red chilli powder.
• Mix the spices well and cook until tomato gets mashed with onion for about 4-5 minutes.
• You also can cover and cook these spices.
• If you find that the spices are getting dry or overcooked you can add a little water at the intervals.
• Take chavali, wash it really good and soak overnight.
• Just before making sabzi, cook in pressure cooker until 3 whistles.
• When tomato gets mashed really good with onion, add 1 tbsp grated fresh coconut, jaggery and mix well.
• Add cooked chavali, water and salt to taste. Mix well.
• Cover and boil on medium heat for about 5-6 minutes.
• Remove the lid and mix well again.
• Turn off the heat and add finely chopped coriander. Chavalich bhaji is already.
• This bhaji goes well with poli, hot fulka or hot and crispy paratha.
• This also goes well with plain rice.