Bhujia

A single green or leafy vegetable or a combination of two or more vegetables cooked without the addition of water, is called a bhujia. It is essentially a dry dish. Onion and ginger used in its preparation are sliced and not ground or grated. Single vegetables usually cooked as bhujias are: fenugreek leaves (methi), turnip tops (shalgam ka saag), sarson (mustard green), chulai (green/red), a variety of beans and potatoes of the size of a marble. Combinations of two or more vegetables can also be cooked as bhujias. A bhujia made of cheap varieties of greens and a good helping of red chillies fried in mustard oil is very often the only vegetable that some poor people can afford. Although it is very hot, it has a flavour and taste which would stimulate anybody’s appetite.