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Harbhara pananchi gargat bhaji is a traditional and a little forgotten sabzi. Harbhara leaves are very nutritious. It is a rich source of energy, proteins, mineral, vitamins and fibres too. As these leaves are available in winter, we can call this as winter special recipe. The method preparation of this sabzi can be different in different areas. Today I am showing you my version that is used in my family. This tastes sour but you will love it. As it is said we must eat what is available in that season. So, you can try this recipe at your home and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
• 1 tbsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1 tsp Ginger-Garlic-Green chili paste
• A pinch of Turmeric powder
• Olya hrbharyachi pane
• 2 1/2 tsp Besan
• Water
• Salt to taste
• 3 tsp roasted Peanut powder
Method:
• Heat up oil in a pan and add mustard seeds.
• When mustard seeds pop up add cumin seeds, ginger-garlic-green chili paste and fry for
about a minute.
• Add turmeric powder and mix well. Pluck tender leaves of harbhara and wash them well.
• Blend the leaves into coarse paste and add it.
• Add besan and fry together for about 5-6 minutes.
• Add water, salt, peanut powder and mix well.
• Cover and cook for about 7-8 minutes. The sabzi is all ready.
• It goes fantastic with bajra bhakri.
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