Thursday, March 20, 2014

Bajji Green Chilly Gravy

#BajjiGreenChillyGravy : Milagai bajji [ green chilly bajji ] is famous snack available at road side tea shops in Chennai and especially in Marina beach, Chennai, TN, India. The green chilly used for bajji is pale green in color, bigger than regular green chilly and not very spicy. Here in Raipur this bajji chilly is in green color and bigger than regular green chilly. But its not spicy at all. I made bajji using this chilly and lot more were lying in the fridge. So I tried a gravy using it for poori. Let us see the preparation.

Bajji Green Chilly Gravy

Ingredients : 
10 to 12                              Green Bajji Chilly
1/8 cup                                Channa [ Chick pea ] soaked ( optional )
1                                         Onion chopped
1                                         Tomato chopped
1Tbsp                                 Manathakkali [ Black nightshade ] ( optional )
1 Tsp                                 Salt


To grind :
3 Tsp                                   Coconut scrap
1 Tsp                                   Cumin
1/2 Tsp                                Khuskhus
2 or 3                                  Green chilly
1/4 cup                                Coriander leaves
1 small size                          Onion
2 cloves                               Garlic

Method :
Grind the given ingredients into a nice paste and keep aside.
Cut the bajji chilly lengthwise but do not split into two.
Pressure cook channa for a whistle and keep aside.
Keep a kadai with a tsp of oil over a slow flame.
Splutter cumin and then add onion.
Saute for 2 minutes and then add tomato.
Saute for 2 to 3 minutes and then add bajji chilly, channa and manathakkali.


Saute for a minute, add 1/2 cup of water and close with a lid.
When the chilly cooked soft, add the prepared masala.


Add salt and allow to simmer for 7 to 10 minutes or until all blend together.


Transfer into a serving bowl and garnish with coriander leaves.
This is an excellent side dish for poori, chappathi and also to fried rice and briyani.

Note :
The gravy is green in color as the masala is prepared with coriander leaves. You can avoid using coriander leaves.
It is not necessary to prepare with chick pea only. It can be replaces with vegetables or green peas also.