Chane ka Saag / Chickpea leaves with Potato Stir fry Recipe

Green chana (fresh green Garbanzo) is  known as Choliya in Punjabi and Harbara in Marathi . Since my childhood days , i have enjoyed eating this dark green tender pods during winters . Long stalks of the choliya plants were sold in markets with pods attached to them. It would look as if a bush of chana is bought from the market. My mom used to roast this pods on fire and the roasted blackened pods were then shelled with a nice popping sound and would go right into our mouths . We call them hurda in Marathi. We also use the green chana in chaats and in a special curry made on Bhogi day - Bogichi Lekurwali Bhaji.

I never knew that the leaves of  Choliya are also edible. Last week i happened to spot a vendor selling fresh green tender leaves of the chana in my local market in Gurgaon. She said these leaves are very much edible and consumed as cooked green vegetable . She also added that these being seasonal are available only for a short duration ( 4-5 weeks) during winters. Very much convinced with her, i bought those leaves home..clueless as to how to cook them.

                               

Upon browsing , i came to know that Chick pea leaves are very healthy and have significantly higher mineral content than Cabbage and Spinach. I removed and discarded the stem from the saag and finely chopped them , as told by the vendor. Since i was making it for the first time, i paired it with my family favourite Aloo( Potatoes) and the chick pea leaves with Potato stir fry came out very well. Only i felt , it could be better if it was a little more spicier. So this time i added a crush of Red chilies and Garlic to the stir fry and it was just perfect. Goes well with chapati raita and pickle.

Ingredients:

• 2-3 Cups of Chick pea leaves (Choliya saag) ( 1/2 Kg)
• 2 large Potatoes peeled and diced
• 2 Onions finely chopped
• 3 dried Red Chilies
• 4-5 pods of Garlic
• 1/2 tsp Cumin Seeds
• 1 tbsp Oil
• 1/4 tsp Turmeric powder
• Pinch of Asafoetida ( Hing)
• Salt to taste

Method:

1. Remove and discard the stem from the saag . Wash it thoroughly under running water to get rid of all the dirt and mud if any.Chop it finely and set aside. Crush the Red chilies and Garlic in a grinder .

   2. Heat the oil in a pan and add Cumin seeds to it. Once the seeds crackle , add the ground chili and garlic crush and saute well. Now add the Onions followed by Hing and Turmeric powder.

  3. Saute until the onions turn translucent. Add the potatoes and mix. Cover cook on low heat until the potatoes are done half way. 

  4.  Now add the chopped Choliya leaves . Stir fry for about a minute or so , add salt and mix well. Cover cook until both the Leaves and Potatoes are done. Put off the flame.

  5. Serve hot with chapati and raita or pickle.

   For more stir fry recipes , do check my posts on

• Broccoli Stir Fry
• Karela Stir Fry
• Microwave Bharwa Bhindi
• Baingan Bharta
• Zunka
• Besan Wali Bhindi