chawli bhaji recipe | long beans recipe | how to make chawli bhaji or sabzi

Chawli bhaji recipe with step by step photos – simple dry preparation or sabzi made with long beans, spices, coconut and chana dal.

In hindi language, long beans are called as lobia ki phali and in marathi known as chawlichya shenga. in english it has various names – yard long bean, long-podded cowpea, asparagus bean, pea bean, snake bean, cow pea beans or Chinese long bean.

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chawli bhaji, long beans sabzi recipe

Sharing an easy recipe of a Maharashtrian style chawli bhaji which I often make at home. This sabzi tastes very good with chapatis and can also be served as a side veggie dish with dal and rice.

The chawli bhaji recipe uses chana dal and coconut. You can skip chana dal, but do add coconut. Being a dry preparation, this sabzi also goes well in the tiffin box with some chapatis or paratha.

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Chawli Bhaji

4.67 from 3 votes
Chawli bhaji is a simple dry preparation or sabzi made with long beans, spices, coconut and chana dal.
chawli bhaji recipe, long beans sabzi recipe, phali ki sabzi recipe
Author:Dassana Amit
Prep Time:30 mins
Cook Time:35 mins
Total Time:1 hr 5 mins
Course:side dish
Cuisine:Konkani & Malvani,maharashtrian
Servings (change the number to scale):4 to 5
(1 CUP = 250 ML)

Ingredients

  • 250 grams chawlichya shenga (long beans or lobia ki phalli or alasande)
  • 1 medium onion - chopped or ⅓ cup chopped onion
  • 1 green chili - chopped
  • 7 to 8 curry leaves
  • ¼ teaspoon turmeric powder
  • 1 pinch asafoetida (hing)
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 2 tablespoon chana dal - soaked in ⅓ cup hot water
  • 1 cup water
  • 3 to 4 tablespoon chopped coriander leaves
  • 1.5 tablespoon oil
  • 4 to 5 tablespoon fresh grated coconut
  • salt as required

Instructions

preparation

  • First rinse 2 tbsp chana dal in water for a few times and then soak them in 1/3 cup hot for 30 minutes. Later drain the water and keep the chana dal aside.
  • Either you can rinse the beans and then chop or chop them first and then rinse. Whichever suits you. To avoid the water soluble nutrients getting rinsed in water, I first rinse the beans and then chop. 
  • Slice off the top and bottom part and chop the beans in small pieces.

making chawli bhaji

  • Heat 1.5 tbsp oil in a shallow frying pan. Lower the flame and then add 1/2 tsp mustard seeds & 1/2 tsp cumin seeds. Let the mustard seeds crackle.
  • Then add 1/3 cup chopped onion, 1 green chili (chopped) and 7 to 8 curry leaves.
  • Saute the onions on a low or medium flame till they turn translucent.
  • Add 1/4 tsp turmeric powder & a pinch of asafoetida, when the onions become translucent.
  • Stir quickly and then add the chopped long beans and the chana dal.
  • Season with salt.
  • Add 1 cup water. Mix very well.
  • Cover the pan with a tight fitting lid and simmer the long beans on a low to medium flame till they are cooked.
  • Do check the chawli sabzi or bhaji at intervals to see if the beans are cooked or not and if the water has dried up. If the water has dried up and the beans or chana dal are yet to cook, then add some more water.
  • When the long beans & chana dal are cooked well & the water has dried up in the bhaji, then add 4 to 5 tbsp fresh grated coconut. If there is any water then dry the sabzi completely, before adding coconut.
  • Mix very well and then add 3 to 4 tbsp chopped coriander leaves. Stir and mix again.
  • Serve chawli bhaji with chapatis or as a side dish with dal-rice. This long beans bhaji also goes very well as a side dish with sambar-rice or rasam-rice.
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Preparation to make Chawli bhaji recipe

1. First rinse 2 tbsp chana dal in water for a few times and then soak them in ⅓ cup hot for 30 minutes. Later drain the water and keep the chana dal aside.

making chawli bhaji recipe

2. pic of the long beans.

making chawli bhaji recipe

3. Either you can rinse the long beans and then chop or chop them first and then rinse. Whichever method suits you. To avoid the water soluble nutrients getting rinsed in water, I first rinse the long beans and then chop. Slice off the top and bottom part and discard them. Then chop the beans in small pieces.

making chawli bhaji recipe

Making Chawli bhaji

4. Heat 1.5 tbsp oil in a shallow frying pan. Lower the flame and then add ½ tsp mustard seeds ½ tsp cumin seeds. Let the mustard seeds crackle.

making chawli bhaji recipe

5. Then add ⅓ cup chopped onion, 1 green chili (chopped) and 7 to 8 curry leaves.

making chawli bhaji recipe

6. Stir well.

making chawli bhaji recipe

7. saute the onions on a low or medium flame till they turn translucent.

making chawli bhaji recipe

8. Add ¼ tsp turmeric powder & a pinch of asafoetida, when the onions become translucent.

making chawli bhaji recipe

9. Stir quickly and then add the chopped long beans and the chana dal.

making chawli bhaji recipe

10. Season with salt.

making chawli bhaji recipe

11. Add 1 cup water.

making chawli bhaji recipe

12. mix very well.

making phali ki sabzi recipe

13. Cover the pan with a tight fitting lid and simmer the long beans on a low to medium flame till they are cooked. do check the chawli sabzi or bhaji at intervals to see if the long beans are cooked or not and if the water has dried up. If the water has dried up and the long beans or chana dal is yet to cook, then add some more water.

making phali ki sabzi recipe

14. when the beans and chana dal is cooked well & all the water has dried up in the chawli bhaji, then add 4 to 5 tbsp fresh grated coconut. if there is any water then dry the sabzi completely, before adding coconut.

making phali ki sabzi recipe

15. Mix very well and then add 3 to 4 tbsp chopped coriander leaves. Stir and mix chawli bhaji again. If you want you can even add less amount of coriander leaves – about 1 to 2 tbsp.

making phali ki sabzi recipe

16. Serve chawli bhaji with chapatis or as a side dish with dal-rice. This long beans bhaji also goes very well as a side dish with sambar-rice or rasam-rice.

chawli bhaji recipe

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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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