Bhagi is one of those polarizing foods… either you love it or hate it. As is the case with a lot of people who dislike certain foods, its because they grew up disliking it and never bothered to try it again as adults. When I was a child I did not have the option of refusing to eat bhagi when my moms cooked it, consumption was mandatory, so I used to douse it in pepper sauce to kinda mask the bitterness of it. Today, I have grown to love bhagi in all its forms and i’ve also learned little tricks along the way to help counter the bitter taste of bhagi (which I don’t mind too much) without adding sugar. Please… no sugar.
In this recipe for bhagi rice, I caramelized onions and used a healthy portion of pumpkin and coconut milk to balance the taste of the bhagi in this dish.
Bhagi Rice
Ingredients
- 1 large onion
- 6 cloves of garlic
- 1 piece of ginger
- 2 habanero peppers you can use pimento peppers instead or even scotch bonnet if you want it spicy
- 1 bundle of chorai bhagi
- 2 pks of powdered coconut milk of course its much better to use real coconut milk but I didn't have any coconuts
- approx 40 oz water
- approx 4 cups of rice
Instructions
- See Recipe Notes
Video
Notes
DIRECTIONS
Chop veggies.
Saute onions in oil on medium heat until they start to caramelize, then add the rest of your veggies
Saute for approx 8 minutes then add bhagi.
Cover the pot and let it cook for 8 - 10 mins
Let the bhagi and veggies become acquainted.
Add rice then cover the pot and allow to cook for 5 minutes
Add coconut milk
Bring to a boil on medium to high heat
Cover pot and turn it down to low heat and allow to cook for 15-20 mins until rice is tender.
Some people opt to use pigtail or saltfish instead of using salt in this dish. Cardamon is also adds a nice dimension to the flavor profile of the dish as well. You can check out the video below.Related Posts
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