Chawlichi Aamti

Maharashtrian meal consists of one wet sabji, which is prepared either from beans, legumes , dals or vegetables. Wet sabjis can be classified as aamti (one with thick gravy) and rassa bhaaji (one with thin watery gravy). Chawli Aamti, which is a typical wet sabji from aamti category, is my entry for RCI Maharashtrian Cuisine.

Chawlichi Aamti is prepared from Chawli/Lobai Beans/Black Eyed Beans and usually eaten with rotis or rice. If the amount of water is less, then the dry chawli sabji will fall in the “Usal” category, chawlichi usal and can be eaten only with rotis. The size of chawli beans does not matter in the preparation of this aamti. Tastes best served hot with rice with a dash of lemon.

Chawlichi Aamti

What you need:

1 cup Chawli/ Lobia Beans/ Black Eyed Beans
2 tbsp Oil
5-6 Curry Leaves
1 tsp Mustard Seeds
A pinch of Asafoetida
1 Onion chopped
1 Tomato chopped
2-3 tsp Red Chilli Powder
2 tsp Garam Masala
1 tsp Corriander Powder
1 tsp Cumin Powder
½ tsp Turmeric Powder
Salt to taste
Few strands of Corrainder, chopped
½ Lemon

How to proceed:

1) Wash and soak Chawli in water for 4 hrs
2) Pressure cook Chawli in cooker with some salt till 1 whistle
3) Heat Oil in a pan, add curry leaves, mustard seeds and asafetida
4) When mustard seeds start spluttering, add chopped onion.
5) Fry onion till it turns brown and translucent
6) Add chopped tomato and fry for 2 mins
7) Now add red chilli powder, garam masala, corriander cumin powder and turmeric
8) Fry for a min
9) Now add boiled chawli and mix well
10) Add salt as required
11) Add water according to desired consistency
12) Garnish with chopped corriander and a dash of lemon and serve hot with rice or rotis