Lal To Kanda: 6 Different Types of Bhaji From Chhattisgarh
Chattisgarh is a beautiful state in India that is famous for its unique culture and history. Bhaji which is the native name for vegetables in Chhattisgarh is a very important part of the cuisine.
The bhaji dishes are cooked by using the leaves of various edible plants including that of flowers and fruits. More than 50 varieties of Bhajis are prepared in Chhattisgarh through different methods.
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Most of these include vegetables and fruit leaves that are very high in vitamins A and C and are considered extremely good for your health. These bhajis are cooked as per their seasonal availability in Chhattisgarh. In this article, one can get to know about some of the most famous types of bhajis that are cooked in Chhattisgarh.
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* Lal Bhaji
Lal bhaji is one of the most famous types of bhaji in Chhattisgarh and is cooked by using Amaranth leaves. Amaranth leaves are extremely digestive and also have a high amount of iron. The dish in Chhattisgarh is made by frying Amaranth leaves in a lot of onions, mustard seeds, turmeric, tomatoes, chillies, and some cumin seeds. Being high in different types of vitamins, Lal Bhaji is also very good for eyesight. People in Chhattisgarh like to eat this dish traditionally with some hot steamed rice. The taste of the dishes described is very similar to that of spinach.
* Amarji Bhaji
Amarji bhaji is also called Amath Bhaji Chhattisgarh. Some people also like to call it khatti as it is extremely sour. Amari bhaji is cooked by using Amari leaves. These leaves are generally never planted fully on a farm or a piece of land. These are planted generally with other types of crops in the field to utilise the leftover land. The plant is used to make ropes after drying it and the leaves of this plant are used to make the famous Amarji bhaji. The dish is savoury and sour and is consumed with some freshly prepared boiled rice. Some people also like to make chutney with the Amari leaves.
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* Barre Bhaji
The dish is made by using Barre leaves and it is also called Kusum Bhaji. These leaves are exclusively available in winter and are also very high in vitamin A. People in Chhattisgarh like to have this dish during winter as it is believed that the dish is extremely good for immunity. The dish is made by using a lot of different types of spices and fresh vegetables like tomatoes, onions and some red chillies. It has a dark green kind of colour and some people also like to add red chillies on the top of the dish for added flavours.
* Bhathua Bhaji
Bhathua bhaji is a dish that is not just popular in Chhattisgarh but also in a lot of other north Indian states. The Bathua leaves are exclusively available during the winter season and or considered extremely good for the health. Bathua is a close relative of the spinach family and the dishes cooked in a very similar way to spinach are cooked. Apart from cooking these leaves as sabji, they’re also used for making parathas and raitas in Chhattisgarh. The leaves have a very nutty flavour that is evident in the dish as well.
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* Bohar Bhaji
Bohar bhaji is abundantly available in Chhattisgarh during the months between February and April. The leaves of bohar are generally plucked along with buds. These are some of the most expensive varieties of bhaji in Chhattisgarh. People in Chhattisgarh often like to cook these leaves with some chana dal and curd. The dish is seasoned with a lot of garlic and red chillies to give them a robust flavour. Though it is very popular in Chhattisgarh, many people believe that the dish is not native to the state and is borrowed from Thai cuisine. The Indian version of this dish is extremely spicy and is consumed with some white rice.
* Kanda Bhaji
Kanda Bhaji from Chhattisgarh is made by using leaves from the sweet potato plant. Sweet potatoes are a great source of health. Carbohydrates and the leaves of the plant are also considered equally healthy. People in Chhattisgarh have been consuming these leaves in various forms for hundreds of years because of their potential health benefits for different parts of the body. The dish has a very dark green colour and extremely earthy and fresh notes. It is consumed both with white rice and with roti.
