Varsha PandeyBohar bhaji most expensive bhaji in Chhattisgarh.
Bohar bhaji is very delicious in taste, people are ready to pay any price, it is also very beneficial for health.
There is a different attitude towards food in Chhattisgarh.
there are 36 types of Bhaji in Chhattisgarh.
People here eat a lot of bhajis and among the Chhattisgarh bhajis, Bohar bhaji is the most expensive.
Even if it is available only for a few days in a year.
But people are ready to pay any price for its wonderful taste.
Bohar bhaji is sold for up to Rs 400 per kg.
Therefore, bhaji is also used a lot among vegetables. Among the common vegetables, spinach, amaranth, fenugreek and red vegetables are eaten. Apart from this, many types of other local vegetables are popular here and one of them is Bohar Bhaji.
Bohar Bhaji
Bohar Bhaji is a unique vegetable with several distinctive features.
Its most notable trait is its unparalleled taste, which is highly sought after by many people.
Interestingly, this vegetable can be quite expensive, costing up to Rs 400 per kg in the market.
This is because Bohar Bhaji is only available for a few days each year, usually in March or April.
Due to its limited availability, people are willing to pay a premium price to enjoy its delicious flavor.
Bohar Bhaji is availability
Found on a tall tree of Bohar.
This vegetable is actually the buds and soft leaves of Bohar, which turn into flowers in a few days.
These have to be plucked before they become flowers.
Only then does it become useful for eating.
It is not easy to reach the thin branches of a tall tree and pluck just the buds separately.
Available in other states also
Well, Bohar is not a tree that is found only in Chhattisgarh. It is found in many states and is known by different names. Pickle is also made from its fruits. The botanical name of Bohar is Cordia dichotoma. In English it is also called bird lime tree, Indian berry, glue berry.
In other states of India, it is known by names like Lasoda, Gunda, Bhokar, but the trend of eating Ilki Bhaji is only in Chhattisgarh. According to Dharamu Ram, who is fond of Bohar bhaji, the use of tamarind in this vegetable is necessary.
Benefits of Bohar Bhaji
“Bohar bhaji” is a traditional leafy vegetable dish commonly prepared in the Chhattisgarh region of India.
This plant is native to the Indian subcontinent and is used in various culinary preparations and traditional medicine.
The leaves of the plant are often rich in nutrients such as vitamins, minerals, and dietary fiber, making them a valuable addition to a balanced diet.
The plant contains antioxidants, which protect cells from damage
Digestive Health: Leafy greens, in general, are beneficial for digestive health due to their fiber content. Consuming “Bohar bhaji” may support healthy digestion.
“Bohar bhaji” is a part of the traditional culinary heritage of the Chhattisgarh region. It not only provides potential health benefits but also plays a significant role in preserving local food culture.
It’s important to note that the specific nutritional content and health benefits of “Bohar bhaji” can vary depending on how it is prepared and cooked. Additionally, individual health benefits may vary from person to person. If you have any specific health concerns or dietary requirements, it’s always a good idea to consult with a healthcare professional or a nutritionist.
recipe of Bohar bhaji
Here’s a simple recipe for making Bohar Bhaji, a traditional Chhattisgarhi leafy vegetable dish:
Ingredients
1 bunch of Bohar, 2-3 green chilies (adjust to your spice preference) 2-3 cloves of garlic, minced 1 small onion, finely chopped ,1 tablespoon mustard oil (you can use any cooking oil if you prefer) Salt to taste A pinch of turmeric powder tamarind is main ingredient ,channa dal or urad dal,Water for blanching .
Instructions
- Wash the Bohar leaves thoroughly under running water. Make sure to remove any dirt or impurities. You can also trim off the tough stems.
- Bring a pot of water to a boil. Add the Bohar leaves to the boiling water and let them blanch for about 3-4 minutes. This will help soften the leaves and reduce any bitterness.
- Drain the blanched leaves and rinse them with cold water to stop the cooking process. Squeeze out excess water from the leaves and then chop them finely.
- Heat the mustard oil in a pan. Once the oil is hot, add the minced garlic and green chilies. Sauté them for a minute or until the garlic turns slightly brown.
- Add the finely chopped onions and sauté until they become translucent.
- Now, add the chopped Bohar leaves to the pan. Add a pinch of turmeric powder and salt to taste.
- Cook the Bhaji over medium heat for about 5-7 minutes, or until the leaves are tender and the flavors meld together. You can add a little water if needed to prevent sticking and to help with the cooking process.
- Once the Bhaji is cooked to your satisfaction, remove it from the heat.
- Serve your Bhaji with steamed rice or as a side dish with roti (Indian flatbread).
This simple Bohar Bhaji recipe is a traditional Chhattisgarhi preparation. You can adjust the level of spiciness and seasonings according to your taste preferences. Enjoy this nutritious and flavorful leafy vegetable dish as a part of your meal.
