Sorrel leaves and chilly curry with bhakari and thecha Recipe

Recipe By Slurrp

Sorrel leaves and chilly curry with bhakari and thecha is a traditional Maharashtrian dish that combines the tangy flavors of sorrel leaves with the heat of green chilies. The curry is made by saut茅ing the sorrel leaves and green chilies with spices and then simmering them in a flavorful broth. It is served with bhakari, a thick and crispy flatbread made from millet flour, and thecha, a spicy chutney made from green chilies, garlic, and peanuts. This dish is a perfect balance of flavors and textures, making it a popular choice for a hearty and satisfying meal.

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30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
Sorrel leaves and chilly curry with bhakari and thecha
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Ingredients for Sorrel leaves and chilly curry with bhakari and thecha Recipe

  • 0.40 cup Curry': [' Sorrel Leaves, Chopped
  • 0.90 En Chilies, Chopped
  • 1/5 Onion, Chopped
  • 1/5 teaspoon Cumin Seeds
  • 1/5 teaspoon Mustard Seeds
  • 1/20 teaspoon Asafoetida
  • 1/10 teaspoon Turmeric Powder
  • 1/5 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 0.40 cup Water
  • 0.40 tablespoon Oil
  • 0.40 cup Bhakari': [' Millet Flour
  • As required Salt To Taste
  • as per your need Water As Needed
  • as needed Oil For Cooking
  • 1.40 Thecha': [' En Chilies
  • 0.90 Lic Cloves
  • 1/20 cup Peanuts
  • As required Salt To Taste
  • 1/5 Juice Lemon

Directions: Sorrel Leaves And Chilly Curry With Bhakari And Thecha Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add cumin seeds, mustard seeds, and asafoetida. Once they splutter, add chopped onions and saut茅 until golden brown.
  • STEP 2.Add chopped sorrel leaves, green chilies, turmeric powder, red chili powder, and salt. Cook for a few minutes until the leaves wilt.
  • STEP 3.Add water and bring the curry to a boil. Reduce the heat and simmer for 10-15 minutes until the flavors are well combined.
  • STEP 4.For the bhakari, mix millet flour, salt, and water to form a dough. Divide the dough into small balls and roll them into flatbreads. Cook on a hot griddle until golden brown and crispy.
  • STEP 5.For the thecha, blend green chilies, garlic, peanuts, salt, and lemon juice in a food processor until smooth.
  • STEP 6.Serve the sorrel leaves and chilly curry with hot bhakari and thecha. Enjoy!

Cooking Tips

  • You can adjust the spiciness of the curry by adding more or fewer green chilies.
  • If sorrel leaves are not available, you can substitute with spinach or amaranth leaves.
  • Make sure to roll the bhakari thin to ensure even cooking and crispiness.
  • The thecha can be stored in an airtight container in the refrigerator for up to a week.

Storage and Serving

  • Leftover curry can be stored in the refrigerator for up to 3 days.
  • Reheat the curry before serving and adjust the consistency with water if needed.
  • Serve the sorrel leaves and chilly curry with hot bhakari and thecha for a delicious and satisfying meal.
Nutrition
value
616
calories per serving
58 g Fat9 g Protein15 g Carbs6 g FiberOther

Current Totals

  • Fat
    58g
  • Protein
    9g
  • Carbs
    15g
  • Fiber
    6g

MacroNutrients

  • Carbs
    15g
  • Protein
    9g
  • Fiber
    6g

Fats

  • Fat
    58g

Vitamins & Minerals

  • Calcium
    45mg
  • Iron
    3mg
  • Vitamin A
    293mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    55mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    8mg
  • Copper
    < 1mcg
  • Magnesium
    81mg
  • Manganese
    < 1mg
  • Phosphorus
    142mg
  • Selenium
    5mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp