How To Make Maharashtrian-Style Chawli Usal, As Per Bhagyashree
Bhagyashree's recipe is a great way to add chawli to your diet because it uses less oil and basic spices only. It is a relatively light dish. The preparation is simple, too. Find out more below:
How To Make Maharashtrian Chawli Usal, As Per Bhagyashree
In a cooker, heat a little oil and add cumin seeds, curry leaves and a pinch of asafoetida (hing)
Next, add chopped onions, tomatoes, green chillies, ginger, garlic and bay leaves.
Roast kopra (dried coconut) separately until lightly browned, and then add it to this mix of ingredients.
Now it's time to add the spice masalas like red chilli powder, cumin powder, turmeric powder and salt.
Finally, add the chawli and water to the vessel. Pressure cook for 3 whistles.
Garnish the usal with coriander leaves and serve it with jowar bhakri or rice.
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Before this, Bhagyashree shared another Maharashtrian recipe for a wholesome ingredient known as gava phali (cluster beans). She starts by dry-roasting coriander seeds and kalonji (nigella seeds). She adds 2 spoons of red chilli powder to the pan. She sautees the ingredients together and later roughly grinds them with salt to get a coarse mixture. She combines this ground masala with the boiled gavar phali. Check out Bhagyashree's full recipe video for this dish.
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