Tuesday, 3 February 2015

Hara ( Green ) Cholia .

A 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
Heat 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 top.
That's about all it takes to make these delicious cholias.

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1 comment:

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