Tandulkyachi Bhaji(Tandulka curry)

Leafy vegetables have always been a part of our diets ever since I was a kid. When we were growing up my mom always insisted on eating leafy vegetables. She grew up that way-eating home grown greens. Whatever vegetables were grown in their farm would be cooked in the house and served along with Bhakri.

Leafy greens like Tandulka (no idea what its called in English or any other language), Kardi (Safflower Leaves),Maath(Amaranth-red and green), Shepu (Dill leaves),Ambat Chuka(green sorrel) etc..were more popular in those days than Spinach or Methi (so my grandmother used to tell me.)

From their childhood they (my mom as well as my granny) have thus been conscious eaters….unknowingly! That’s the reason I never saw either of them bother much about calories.Because of my mom I too am addicted to leafy veggies , though not home grown. And I am partial towards greens like Tandulka,Kardi,Math!We don’t get greens like Tandulka all year round. There’s a special market here where local farmers sell vegetables on the roadside and we sometimes get these lovely nutritious greens.

 

Tandulka – Its a kind of a potherb.I have no idea what it is called in any other language. Even google failed to help me. I hope some one is able to help me with alternate names.These are small leaves green on one side and a bit pinkish shade on the other. Some times you can also see a small flower head in the bunch of Tandulka leaves.If anyone has information on what it is called in any other language pls. let me know.We make a simple curry with Tandulka leaves. Roasted Peanut powder is added to add crunch to the vegetable. Like most of the leafy vegetables the only time consuming part is when you have to clean the leaves. And the leaves reduce substantially in size once cooked so you need one whole bunch or sometimes even 2 for 2 people.

I thought I will share this Tandulkyachi Bhaji -one of my favourite recipes to celebrate JFI-WBB :Green leafy vegetables ;anniversary celebrations for JFI and in Indira’s words ‘to celebrate the mother earth in this month of Earth Day with a special theme ~ “Going Green with Green Leafy Vegetables”.

For the Tandulka Bhaji (curry) 

1 big bunch Tandulka leaves

1 onion finely chopped

4-5 garlic cloves chopped

2 tbsp roasted groundnut coarsely ground (preferably using a mortar and pestle)

5-6 green chillies slit lengthwise and chopped

½ tsp mustard seeds

½ tsp cumene seeds

¼ tsp turmeric powder

2 tsp oil

Salt as per taste 

As I said earlier clean and wash the leaves and drain out all the excess water. Roughly chop the leaves and keep aside.In a wok heat oil .Add the mustard seeds-cumene seeds-chopped garlic-green chillies and onion in that order and fry for few minutes or till the onion becomes translucent. Add the roasted groundnut powder and then add the chopped leaves. Mix properly and cook covered for few minutes. Add salt once the Tandulka leaves are almost cooked. Cook uncovered for a few minutes more. Serve with Bhakri.

Tandulkyachi Bhaji (Tandulka Curry) for JFI-WBB:Green leafy Vegetables