I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
Do follow me on instagram https://www.instagram.com/atul_sikand/
Tuesday, 3 February 2015
Hara ( Green ) Cholia .
MUST in most Punju homes in the winter months these delicious cholias
are eaten raw or the entire shrub is roasted and most commonly made
somewhat like peas and eaten.The main point in my opnion is to retain a
good bite in them , so cook them minimum. To attain that desired bite I
plunge cholia into sugared water ( keeps them looking nice and green )
for NOT MORE THAN 20 seconds , drain and then add them to the masala and
' bhuno ' them for 3-4 minutes . At this stage they are ready , if you
want gravy add water , I like mine ' luga lipta ' / as a 'dry curry ' .
200 Grams Green Cholia
1 Onion - Chop fine
2 Tomatoes - Puree
1 Teaspoon Minced Ginger.
1 Teaspoon Garlic Paste.
1/2 Teaspoon Jeera.
1/2 Teaspoon Sauf Powder
1/2 Teaspoon Roasted Jeera Powder.
2 Tablespoons Chopped Dhania Leaves
oil , add jeera , once it splutters add onions , garlic and ginger.Cook
till onions get translucent .Now add tomatoes salt and chilies.Cover
and cook till oil separates. add par boiled cholia and ' bhuno over high
heat for 3-4 minutes.If you want gravy , add some water ...when you
finish cooking add dhania leaves ,jeera and sauf powder stir in and take
off heat and let this sit 4-5 minutes for flavors to marry .You want
the dhania leaves in the cholia gravy to flavor it , not sprinkled on
That's about all it takes to make these delicious cholias.