How to make Saijanphalli ki Bhurji Recipe - Bhurji made of drumstick leaves and sprouted moong.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Drumstick leaves (saijan ki phalli) leaves, Tomato ( टमाटर )

Cuisine : Uttar Pradesh

Course : Main Course_Veg

Saijanphalli ki Bhurji

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

You can also find more Main Course_Veg recipes like Katrika Poriyal, Tilwale Palak Aloo, Kaalan, Lasooni Gobhi Matar. Or try out these recipes from Uttar Pradesh Cuisine like Vrindavan Peda, Vrat Ki Pakori, Lucknowi Bharwan Aloo, Gajar Ki Kanji.

Saijanphalli ki Bhurji Recipe Card

Saijanphalli ki Bhurji
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Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Saijanphalli ki Bhurji

  • Drumstick leaves (saijan ki phalli) leaves 2 cups

  • Tomato 1 medium

  • Oil 2 tablespoons

  • Green chilies 2

  • Ginger finely chopped 1 tablespoon

  • Kashmiri red chilli powder 1/4 teaspoon

  • Turmeric powder a pinch

  • Onion finely chopped 1 medium

  • Sprouted beans (ankurit moong) 1 cup

  • Salt to taste

Method

Step 1

Heat oil in a non-stick pan. Finely chop green chillies and add to the pan. Add ginger and sauté on high heat for a minute.

Step 2

Add drumstick leaves and sauté for a minute. Add Kashmiri red chilli powder, turmeric powder and dried mango powder and sauté for 1-2 minutes.

Step 3

Roughly chop tomato, add to the pan and sauté for half a minute.

Step 4

Cool the mixture, transfer into a mixer jar and grind to a paste.

Step 5

Heat remaining oil in another non-stick pan, add onion and sauté till golden. Add the ground mixture and sauté for 1-2 minutes. Add salt, sprouted beans and sauté for a minute.

Step 6

Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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