KAVLECHI BHAJI, KAVLA SUBZI, ODABIRNI SUBZI

 Kavla is a leafy vegetable available in Maharashtra, Konkan &  Bengal. 

dry subzi is made out this with Onion, moongdal, tuvar dal  or chana dal with coconut and all.  It has a bland taste but I liked it hence posting the recipe today.

 It is a seasonal vegetable i.e. available during monsoon.  I had no clue about this vegetable till such time I went to the market and found this.  when I checked with the lady who was selling this, she said, subzi is made out of this and the name is Kavla.  She was not aware of the Hindi name.  When I checked with my servant, she said that it is an important vegetable during Rishi Panchami day that they have to make subzi out of it.  I thought in my mind that I picked up a very important leafy vegetable.  It has got some medicinal values as per the information available in the net.

Let us look at the recipe now:

Ingredients:

1 bunch of Kavla ( to remove the big stems)
2 onions chopped finely
2 green chilly 
2 tbsp moongdal or chana dal or tur dal (soaked in water)
3 tbsp grated coconut
1 tbsp roasted crushed peanuts.
a pinch of turmeric powder
salt as per taste

Tempering:

1 tbsp oil
1 tsp mustard seeds
1 tsp urid dal (optional)
1/4 tsp cumin seeds  
2-3 red chilli broken
a pinch of asafoetida


Method:

clean the kavla and wash properly and chop them finely.
crush the moongdal, turvar dal or chana dal which you are using with green chilli and keep aside.
in a kadai, heat oil and add the mustard seeds, cumin seeds, urid dal,  red chilli, asafoetida. when it is done, add the chopped onion, saute till translucent.
add the chopped vegetable, crushed dal and chilli and saute till the veg is cooked.
add the grated coconut and serve hot with chapati or as a side dish for sambar/rasam /curd rice.

Varition:  You can make dhal, kootu, molagootal, vada etc.

THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE MOST WELCOME.

I had to search for 3 days through the net to get some information about it and finally got little information and picture above.


Common name:  Sensitive Smithia, Hindi Odabirni, Marathi Lajalu Kavla, Bengali Nalakashina,  Konkani - Kawda, Botanical name: Smithia sensitive 

Sensitive Smithia is a low-growing annual herb, 30-90 cm, common along the roads. It appears at waning of the monsoons. Compound leaves are slightly sensitive to touch. There are 3-10 pairs of oblong leaflets, each 6-12 mm long. Yellow pea-like flowers occur in racemes of 2-6, arising from leaf axils. Flowers are 1.3 cm long. Pods are flat, 1 cm long. Flowers are eaten by the red black spotted blister beetles. Leaves and pods are cooked and eaten. 

Flowering: August-October. 


Medicinal uses:  The herb is boiled and given for gravel and difficulty  in micturition.   Leaves are fefrigerant, stimulate flow of milk in mothers.  Leaves juice is used as lotion in headaches.