Shegulachi Bhaji - Bhaji Made From Moringa Oleifera Plant Leaves (shevgyachya panachi bhaji, shevgyachya panache payde, shevgyachya panachi bhaji che fayde, shevgyachya panachi bhaji benefits, moringa bhaji, moringa leaves bhaji, moringa ki sabji, moringa leaves sabji, moringa leaves, moringa recipes, What are the benefits of moringa?, What is moringa called in India?, how to use moringa leaes, moringa recipes indian, moringa keaves)

Shegulachi Bhaji

Shegulachi Bhaji

Links To Read Blog In Other Languages On Shegulachi Bhaji :

शेगुलाची भाजी या पदार्थावरील ब्लॉग मराठीमध्ये वाचा

Information About Dish :

Shegulachi Bhaji (Bhaji Made From Moringa Oleifera Plant Leaves) is a very tasty dish made mostly in the Konkan region to eat with roti made from rice or ragi flour. Shegulachi Bhaji tastes great with hot rotis. Shegulachi Bhaji are mostly sold in the monsoon season. In fact, the yield of Shegul vegetable is twelve months, but in winter there is a fall of Shegul leaves. Housewives can also make Shegulachi Bhaji with roti for breakfast or lunch.

Speciality :

The speciality of Shegulachi Bhaji is that during Ganeshotsav, in the days of Gauri Ganpati, as a gift of Gauri in Konkan, housewives make Shegulachi bhaji with roti made from rice flour or roti made from ragi flour or roti made from mixed flour of rice and ragi and go from house to house and Shegulachi Bhaji and Roti are given as a gift. The taste of roti and Shegulachi Bhaji on the chool or heater made in Konkan is very different and awesome in taste that is why Shegulachi Bhaji and roti are very popular among other foods in Konkan.

Ingredients :

1) Oil
2) Seven To Eight Leaves Of Curry Leaves
3) Two Finely Chopped Onions
4) Salt
5) Four Green Chilies Truncated In Two To Three Portions
6) Shegul Vegetable (1 Batch)
7) One Bowl Of Finely Spun Wet Coconut

Procedure :

1) First, separate all the leaves of Shegul vegetable (1 Batch) stalks in a large pot or in a platter. If there are fine stalks in the cleaned vegetable of Shegul, separate it from the leaves of Shegul and clean it properly.
2) Wash the cleaned vegetable of Shegul in water and drain the water.
3) After washing the cleaned Shegul vegetable in water, chop them finely with the help of a cutter or a knife (as much as possible).
4) Then place a large pot or hollow pan on the gas. Pour four to five teaspoons of oil into the pot. When the oil is well heated, add four green chillies truncated in two to three portions and seven to eight leaves of curry leaves. Reduce the flame of gas so that green chillies and curry leaves do not get scorched in oil. Then add two finely chopped onions. Fry all the bursting properly. Fry the onion properly in oil till it turns red.
5) Once the onion turns red in oil, add finely chopped and water drained vegetable of Shegul. Take special care that vegetable of Shegul do not contain water. Then add salt to taste in it and stir well, so that the salt is just right everywhere in the vegetable.
6) Then keep the gas on low flame and cover the top of the pot with a lid and cook for 5 to 10 minutes. While Shegul vegetable is cooking, it will automatically release water and it will cook perfectly on steam, so do not add any water to cook it. While cooking Shegul vegetable, it will also make a squeaking sound, from which you will notice that Shegul vegetable is still being cooking.
7) We can increase the gas a little bit to make it quicker while making Shegul vegetable, but it is more likely to be scorched. Because all housewives know that any vegetable on steam cooks very quickly. If the vegetable is cooked properly, the water in it will go away, so once the vegetable is cooked, it will not make a squeaking sound.
8) Once the Shegul vegetable (Shegulachi Bhaji) is cooked, add one bowl of finely spun wet coconut, stir well and then turn off the gas. In this way, the hot and little sweet instant vegetable will be ready to be eaten with the roti.

Taste :

Delicious And Slightly Hot Because Of Chilli And Slightly Sweet And Tasty Because Of Wet Coconut