Leave a Reply

Your email address will not be published. Required fields are marked *

Your Recipe Rating




10 Comments

  1. Hello.

    Thank you for this nutritious and delicious recipe.

    I tried it y’day but for some reason the color was not as green as the one in the pictures. Upon re-reading the recipe again I noticed I missed to temper my bhaji.

    I’ve following questions. When you get a chance kindly review.
    1. For me it’s easier to add the contents of the tempering in the beginning i.e., add mustard seeds, cumin seeds, turmeric power in the beginning. I wish to know what’s different between adding these at the beginning rather than tempering at the end as mentioned in this post?

    2. May I avoid the besan? I think this could be the reason my bhaji didn’t turn out to be as green as it’s in this post.

    Thanks in advance for you reply.

    1. Welcome and thanks.

      1. You could do the tempering first. When you add later the food tastes more flavorful when eaten hot or warm. A hot tempering added to the dish towards the end, simply perks up its flavors and tastes. Having said that, doing the tempering before also makes the dish taste nice and can be done when one wants to cut down on cooking steps and time.

      2. Yes you could skip the besan. It helps in thickening of the gravy and also gives a nutty taste. But you can avoid adding it.

  2. Hi, is there any substitute for goda masala? I really like this recipe of yours but unfortunately goda masala is not available at where I live. I have seen your goda masala recipe, but again many ingredients are not available.

  3. Hi Dassana,
    I adore ALL your recipes and I really want to test this one with spinach (I would not find a colocasia leaves in France).
    How many grams of spinach have to I use?5 stars