Looking for a healthy and unique leafy vegetable dish? This Kardai Chi Bhaji recipe (Safflower leaves stir fry) is exactly what you need! While common greens like spinach and fenugreek are popular, Kardai (Safflower greens) is a hidden gem in Indian cuisine, known for its distinct taste and immense health benefits.
In this recipe, we turn these nutritious leaves into a flavourful, dry vegetable dish (sabzi) using simple ingredients like garlic, onions, and soaked moong dal. It is a traditional Maharashtrian dish that is so tasty, even those who typically dislike leafy greens will ask for seconds! Perfect for a light lunch or dinner, this Kardai bhaji pairs wonderfully with bhakri or chapati.
Let’s get cooking!
Also Read – Barik Methi Chi Bhaaji Recipe | Healthy Fenugreek Stir Fry
Ingredients List:
- Safflower Leaves (Kardai): 2 large bunches (cleaned, washed, and roughly chopped).
- Moong Dal (Yellow Split Gram): ½ cup (soaked in water for 1 hour).
- Oil: 1-2 tbsp.
- Cumin Seeds (Jeera): 1 tsp.
- Garlic: 7-8 cloves (finely chopped).
- Onion: 1 medium-sized (finely chopped).
- Green Chillies: 3-4 (crushed or made into a coarse paste).
- Tomato: 1 small (chopped) – Optional.
- Salt: To taste.
Step-by-Step Instructions:
- Prep the Greens: Clean the Kardai leaves thoroughly. Wash them well to remove any dirt and chop them roughly. Keep the tender stems for extra flavour.
- Heat the Oil: Place a pan or kadhai on the stove and heat the oil. Once hot, add the cumin seeds.
- Sauté Aromatics: Add the chopped garlic and sauté until it turns slightly golden and aromatic.
- Add Onions: Toss in the chopped onions and fry until they turn translucent.
- Add Spice: Add the crushed green chillies and sauté for a minute to remove the raw smell.
- Add Tomatoes: (Optional) Add the chopped tomato and cook for another minute until slightly soft.
- Cook the Greens: Add the chopped Kardai leaves to the pan. Mix well. The leaves will release water as they cook. Let it cook in its own juices for a few minutes.
- Add Lentils: Once some of the water has evaporated, add the soaked Moong Dal. Mix gently.
- Seasoning: Finally, add salt to taste. (Adding salt at this stage prevents the vegetable from becoming too watery initially).
- Simmer & Serve: Continue to cook on medium heat until all the water evaporates and the dal is soft but holds its shape. Do not cover the pan, as it helps the water dry out faster. Your healthy Kardai Chi Bhaji is ready!
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Cooking Tips for Better Results:
- Don’t Rush the Salt: Add salt after the greens have shrunk slightly. Leafy vegetables look voluminous when raw, but reduce significantly after cooking. Adding salt too early can make the dish salty.
- Soak the Dal: Ensure the Moong Dal is soaked for at least an hour. This helps it cook faster, along with the greens, without becoming mushy.
- Use Tender Stems: Don’t discard the tender stems of the Kardai plant; they are packed with nutrition and add a nice texture to the dish.
- Open Pan Cooking: Leafy greens often lose their bright colour if covered. Cook this dish without a lid to retain a fresh look and evaporate excess moisture quickly.
Variations:
- Peanut Crunch: For a nutty flavour, sprinkle 2 tablespoons of crushed roasted peanut powder (shenga kut) at the very end.
- Spicy Version: Increase the amount of green chillies or add a pinch of red chilli powder if you prefer a spicier kick.
- Garlic-Only Version: Skip the onions and tomatoes and use extra garlic for a traditional “Lasooni” flavour profile.
- Vegan & Gluten-Free: This recipe is naturally vegan and gluten-free, making it suitable for almost all dietary requirements.
Also Read – Mix Bhajyanche Kalvan Recipe: Spicy Maharashtrian Mix Veg Curry
Serving Suggestions:
- This dry vegetable dish is versatile and pairs perfectly with:
- Bhakri: Jowar (Sorghum) or Bajra (Pearl Millet) bhakri is the classic combination.
- Chapati / Roti: Soft whole wheat rotis.
- Dal Rice: It serves as an excellent side dish with plain steamed rice and Varan (Maharashtrian Dal).
FAQs:
Q1: What is Kardai vegetable in English?
Ans: Kardai is known as Safflower in English. The young leaves of the safflower plant are used as a leafy vegetable.
Q2: Is Kardai Chi Bhaji healthy?
Ans: Yes, absolutely! Kardai leaves are rich in vitamins, minerals, and antioxidants. It is good for heart health and digestion.
Q3: Can I use Tur Dal instead of Moong Dal?
Ans: While Moong Dal is traditional because it cooks quickly, you can use soaked Masoor Dal or Chana Dal. If using Chana Dal, you may need to boil it slightly before adding it to the pan.
Q4: Why does my bhaji become watery?
Ans: Leafy greens release water naturally. To avoid a soggy dish, cook without a lid and add salt towards the end of the cooking process.
Also Read – Spicy Red Chilli Garlic Chutney Recipe | Lal Mirchicha Thecha
Easy Kardai Chi Bhaji Recipe: Healthy Safflower Greens Stir Fry
Ingredients
- Safflower Leaves Kardai: 2 large bunches (cleaned, washed, and roughly chopped).
- Moong Dal Yellow Split Gram: ½ cup (soaked in water for 1 hour).
- Oil: 1-2 tbsp.
- Cumin Seeds Jeera: 1 tsp.
- Garlic: 7-8 cloves finely chopped.
- Onion: 1 medium-sized finely chopped.
- Green Chillies: 3-4 crushed or made into a coarse paste.
- Tomato: 1 small chopped – Optional.
- Salt: To taste.
Instructions
- Prep the Greens: Clean the Kardai leaves thoroughly. Wash them well to remove any dirt and chop them roughly. Keep the tender stems for extra flavour.
- Heat the Oil: Place a pan or kadhai on the stove and heat the oil. Once hot, add the cumin seeds.
- Sauté Aromatics: Add the chopped garlic and sauté until it turns slightly golden and aromatic.
- Add Onions: Toss in the chopped onions and fry until they turn translucent.
- Add Spice: Add the crushed green chillies and sauté for a minute to remove the raw smell.
- Add Tomatoes: (Optional) Add the chopped tomato and cook for another minute until slightly soft.
- Cook the Greens: Add the chopped Kardai leaves to the pan. Mix well. The leaves will release water as they cook. Let it cook in its own juices for a few minutes.
- Add Lentils: Once some of the water has evaporated, add the soaked Moong Dal. Mix gently.
- Seasoning: Finally, add salt to taste. (Adding salt at this stage prevents the vegetable from becoming too watery initially).
- Simmer & Serve: Continue to cook on medium heat until all the water evaporates and the dal is soft but holds its shape. Do not cover the pan, as it helps the water dry out faster. Your healthy Kardai Chi Bhaji is ready!
