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
Chorai Bhagi
Chop veggies.
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