Chawli Ki Sabzi

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2/3 cup - black eyed beans (soak for 2 hours in water)
  • 1 stalk curry leaves
  • 1 tsp - coriander leaves, finely chopped
  • 1 tsp - red chilli powder
  • 3/4 tsp - dhania (coriander seeds) powder
  • 3/4 tsp - amchoor powder or juice of 1/2 lemon
  • 1/4 tsp - turmeric powder
  • 1/2 tsp - wheat flour
  • 1/2 tsp - each mustard and cumin seeds
  • 3 pinches asafoetida
  • salt to taste

How to Make Chawli Ki Sabzi

  • Add plenty of water and pressure cook chawli beans till very tender to touch. (Approx. 4 whistles should suffice).
  • Cool cooker before opening lid.
  • Drain, wash with running water, drain, keep aside.
  • Mix all dry masala and salt in 1/2 cup water.
  • Heat oil in heavy saucepan.
  • Add seeds, curry leaves, asafoetida. Allow to splutter.
  • Add masala mixture, cooked beans, 1/4 cup water, and mix well.
  • Bring to boil, reduce heat, simmer covered for 3-4 minutes.
  • When almost all water evaporates, sprinkle flour, mix and remove from fire.
  • Cover and keep aside for 2-3 minutes.
  • Pour into serving dish, garnish with chopped coriander.
  • Serve hot with rice or chapathi.
  • Variations: Kumtia, mathki, can all be prepared with the same method.