BM # 65
Week: 2, Day : 3
Theme: One veggie cooked in 3 ways
We are into the second week of BM 65 and for this week I will be cooking one vegetable in three styles.I have chosen to cook Choliya or the fresh green garbanzo or hare channe. While I lived in Delhi we called these Choliya, here they call it Leela channa and the Sindhis call it Saava Foetaa. Saava implies to the green color. The names might be different but for sure these are considered among exotic veggies and are pretty expensive.
I go back some 40 years back when I was a teenager, my dad used to get bushes of these Choliya , and my granny used to pluck out each pod from it. It was a tedious job , but she never grumbled and after removing the pods she would cook them. The method is simple and these tastes awesome and are terribly addictive. I would say total time pass. The new generation would love to eat but who has the time to peel each pod and eat…no patience ! Right?
For today it is my granny’s recipe, cooked by mom while she was here in winters. Here is how they are made..
These are the bushes and each pod has to be separated.
The pods are roasted in a iron kadai , sold as street food.
Foetaa
Ingredients
Whole pods of Choliya
Whole pods of Choliya
Method
Wash the Choliya .
Heat a pressure cooker, add a tsp of ghee.
Add the washed pods, sprinkle some salt.
Add a few teaspoons of water and pressure cook for one or two whistle.
Switch off the flame and let the pressure drop.
Open the cooker, remove the pods with a slotted spoon.
Sprinkle dry mango powder and red chilly powder.
Enjoy !
Wash the Choliya .
Heat a pressure cooker, add a tsp of ghee.
Add the washed pods, sprinkle some salt.
Add a few teaspoons of water and pressure cook for one or two whistle.
Switch off the flame and let the pressure drop.
Open the cooker, remove the pods with a slotted spoon.
Sprinkle dry mango powder and red chilly powder.
Enjoy !
Well how does a person eat these?
Some people, like me do not have the patience to peel the cooked pod and eat, so I eat the pod as it is, the peel of the pod has a wonderful flavor.You then spit out the dry peel. There is some water in these pods and it is a treat enjoying it. Well , some people peel the pods and then eat, some take the whole pod , hold it at the end and then just pull it two get both the peel flavor from pod as well as the bean inside.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 65
Lovely. Totally new bean. Never tried.
Enjoyed reading your your trip down memory lane. Nice snack, we do the same with peanuts.
Such a lovely one Vaishali..I love reading about such olden dishes that we have to preserve..great job in clicking those street foods..makes the post so wonderful!
Vaishali this post takes me back to Mumbai, where we enjoyed freshly roasted popta or green beans. Loved reading your post, and this dish is one of my favorite ones for snacking 🙂
Wow, never had a chance to have this green garbonzo beans, beautiful street foods.
This is called kadli in Kannada and harbara in Marathi. I love these so do the girls but then they will not get them off the tree for me. I am definitely going to try this out this season.
I love when I am able to get these in the market which is rare. I have mostly used them in salads but will try this roast the next time
How beautiful and nostalgic! Such simple ingredients could make up great snacks.
My husband is a big fan of fresh choliye. Your dish sounds so delightful.
I've eaten the roasted version.Your recipe sounds interesting. Would definitely try this one in winter.
Very interesting recipes keep sharing.
Love these fresh green chana. This is such an easy way to consume these.