Bhagi was one of those dishes that I was not fond of as a child but developed a love for in adulthood. Dasheen Bush Bhagi is my favorite iteration of the dish although I enjoy it made with chorai bhagi as well. As a side dish or takari/talkari for roti, bhagi presently ranks as number one. Give me some bhagi, pumpkin and meat sauce in a dhalpuri and I am a happy camper.
This recipe uses simple ingredients but packs a lot of rich flavor and is packed with nutrients.
Dasheen Bush Bhagi
Ingredients
- 1 bundle dasheen bush finely chopped
- 1 large onion finely chopped
- 3 cloves garlic minced
- 3 pimento peppers finely chopped
- ½ scotch bonnet pepper finely chopped
- 1 bundle shadon beni finely chopped
- 12 carapulay/curry leaves
- ½ tsp coriander seeds
- ½ tsp methi/fenugreek
- ½ tsp whole geera/cumin
- 1 cup water
- 2 cups coconut milk
- salt to taste
Instructions
- Add coriander seeds, methi and geera to a pan then toast until fragrant.
- Add toasted spices to a coffee grinder then grind into a powder.
- Add oil to pot then add ground spices and carapulay leaves. Sauté for 2 minutes.
- Add onion, pimentos, scotch bonnet pepper and shadon beni to pot. Sauté until onions go translucent.
- Add garlic then sauté for 1 minute.
- Add dasheen bush then toss with other ingredients.
- Season with salt then add one cup of water. Cover then simmer on medium/low heat for 8 minutes.
- Turn up heat to medium/high then add coconut milk then bring to a boil.
- Cover and allow to simmer for 25 minutes.
- Use the back of a spatula, immersion blender or dhal gutney to blend mixture into a thick, creamy, paste-like consistency.
- Serve and enjoy!
Video
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