Recipe of Channa Bhaji Achar:
Pickles are known to have their origin in India, dating back to 2030 BC. Queen Cleopatra of Egypt is known to have eaten pickles to stay beautiful. Pickles are packed with a dose of goodness, nutrition, and value, in every small flavourful bite.
The moment we think of the word Achar our taste buds conjure a burst of tangy flavors, oozing with the right blend of spices and oil. In India, families are known to have their own unique Achar recipes that are handed down from the generations. In India, Ma ka haath ka khana (meals prepared by one’s mother) is incomplete without the omnipresent achar. Those unique flavors are capable of eliciting a medley of treasured memories.
Chana Bhaji Achar or Leafy Chick Pea Pickle is a one-of-its-kind recipe and a simple relish prepared in the Central Highlands. What works well is that the chana saag/bhaji (chickpea leafy greens) is readily available in most parts of India, through the seasons.
Without any more ado, here’s how you can rustle this up at home, and benefit from its high nutrition value while savoring it with your dear ones.
Preparation Time: 10-20 minutes
Cooking Time: 10-15 minutes
Serves: 4
Taste: Mild
Ingredients of Channa Bhaji Achar:
- 250 gms Chana Bhaji/ Leafy Chick Pea Greens
- 100 ml Mustard Oil
- 20 gms Chilli powder
- 50 gms Corriander powder
- 50 gms Cumin powder
- 20 gms Amchur (Mango) powder
- 10 gms Turmeric powder
- 10 gms Heeng (Asafoetida) powder
Method:
- Pluck and trim the leafy chickpea greens, till the tender stems and the leafy parts remain.
- Thoroughly wash them under cold running water.
- Thereafter steam the chana bhaji for about ten minutes.
- Allow it to cool for approximately an hour.
- In a vessel, blend all the spices together with the steamed chana bhaji.
- Transfer it into a glass jar and sun it well, for two days.
- Your ideal accompaniment with daal-chawal (pulses and rice) or, rotis and parathas is ready to dig in.
