Moras Bhaji: The Hyperlocal Local Green; Recipes Inside

During the humid summers of Mumbai, the mangrove marshlands in Vasai appears to look like a green carpet. The abundance of a lobe-shaped leafy green edible plant known as moras bhaji, or Roselle, makes an appearance in a handful of markets across the city along with other summer produce like tadgola, jamun, bel, etc. The succulent, juicy green almost has a fleshy texture and a salty-sour flavour similar to chaat masala. Known to be used as a salt replacement during fasting season, it offers itself to a varied number of uses that extend beyond traditional recipes.

The leaves of moras bhaji, due to its slightly thick body holds its own in recipes where the flavours of the vegetable can shine through. From dishes like fresh salads where it works great as a hyperlocal replacement to greens like kale and Swiss chard. In India, roselle grows in regions across Odisha, Assam, Nagaland and Maharashtra. Moras bhaji is also wonderful when deep fried or stir-fried and eat as a side with rice or noodles.

Image Credits: Funky Asian Kitchen

This sour-spicy salad made with the choicest seasonal ingredients like moras bhaji and raw mango, is a refreshing bowl to enjoy for lunch or as a side to your meals. The dressing, made with a chilli-honey mixture adds a sweet depth to the salad, making it the perfectly healthy farm-to-table option for a quick-fix lunch.

Ingredients

• 1 cup moras bhaji, washed
• 1 raw mango, slivered
• 1 jalapeno
• 1 teaspoon soy sauce
• 1 teaspoon red chilli flakes
• 2 teaspoons honey
• 1 clove garlic, minced
• 2-3 baby shallots, chopped
• 1 teaspoon mustard powder
• Salt and pepper, to taste

Method

• Toss together all the ingredients in a large bowl and season with salt and pepper.
• Allow the salad to chill in the refrigerator for 30 minutes, before eating cold with rice or as it is.

Moras Bhaji Fritters

Image Credits: Healthy Recipes Blog

When deep-fried, moras bhaji can be used as a leafy vegetable replacement for spinach and coriander to make pakodas, which have a slightly vegetable but meaty-umami flavour. These fritters can be paired with a delicious spicy green chutney or enjoyed alongside some warm bread and ketchup, for an interesting evening snack.

Ingredients

• 1 cup moras bhaji, washed
• 1 onion, sliced
• 2 cups gram flour
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric
• 1 pinch ajwain seeds
• 2 tablespoons kasoori methi
• 1 tablespoon ginger-garlic paste
• Juice of ½ lemon
• 1 teaspoon sugar
• ½ teaspoon baking soda
• Water, as needed
• Oil, for deep-frying

Method

• Mix all the dry ingredients, spices and aromatics together in a bowl and stir to combine.
• Pour some water, as needed to make a batter that has a similar consistency to thick-set yoghurt and season with salt.
• Heat some oil in a kadhai and use a spoon to drop little blobs of batter in and allow it to cook for 3-4 minutes on a medium-high heat.
• Once the fritters are brown, transfer to a plate with a slotted spoon and serve hot with chutney or ketchup.

Moras Bhaji-Rajma Stir Fry

Image Credits: Sanitarium

This hearty side dish made with moras bhaji and kidney beans is perfect if you have some cooked rajma beans on stand-by and want to try something off-beat that doesn’t involve making rajma-chawal. This stir-fry recipe is ideal for quick weekday suppers when eaten with rice or flatbreads of your choice.

Ingredients

• 1 cup moras bhaji, washed
• 1 cup rajma, cooked
• 1 onion, chopped
• 4-5 cloves garlic, chopped
• 1-inch piece ginger, chopped
• 1 teaspoon cumin seeds
• 2 red chillies, broken
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon vegetable oil
• Salt, to taste

Method

• Heat the oil in a pan and temper the cumin seeds and red chillies. Once they begin to splutter, add the ginger-garlic and sauté for a couple of minutes.
• As the mixture turns aromatic, add the onions and cook for another 4 minutes, until browned slightly. Toss the moras bhaji leaves into the pan and add the spice powders.
• Sauté the mixture for a few minutes, until the leaves begin to wilt before adding the beans and seasoning with salt. Add three tablespoons of water and mix well.
• Cover the pan with a lid and let the flavours meld together for 4-5 minutes before turning off the heat and serving warm with rice or unleavened flatbread.