Kusum Bhaji Saag Recipe | Safflower Leaves Stir fry

Kusum Bhaji Saag or Safflower leaves as known in english, Karadai in Marathi, also known as Kusumbo, Kusumbar bhaji, I don't know what's tamil name for Kusum bhaji. This leaves are more popualr in Central India and specially in Chhattisgarh from where I learnt about Kusum or Safflower leaves. I have heard lot of times of Kusum bhaji at my in-laws places from the time of my marriage but happen to taste and see kusum bhaji for the first time last year.

Kusum bhaji is winter vegetables that's the reason I was able to finally taste this leaves during last Dec when we were in India, I know there is still time for winter this year but while browsing the hard disk I found these pictures and wanted to share this unique recipe. Kusum bhaji is not made same way we does stir fry or palak/spinach or lal bhaji. Lot of garlic, chili and tomato is added in this recipe to make this bhaji or leaves tangy and flavorful.



If you know how this kusum bhaji called at your place do share with me and what else you make with these leaves. As for now check out kusum bhaji in Chhattisgarhi recipe and it's delicious, served with plain rice and dal, though I personally like to eat any green with just rice and relish it more :)



You can also check other Green Leaves recipes

• Lal Bhaji Saag
• Sahjan Bhaji Sabzi | Drumstick Leaves Stirfry
• Murungai Keerai Poriyal | Drumstick Leaves Stirfry
• Palak Dhokla
• Bhaji Pakoda
• Drumstick Leaves Adai Dosa
• Adarki Aloo Palak
• Gongura Pachadi (Chutney)
• Gongura Pappu (Dal)
• Dalpeta (Palak Dal)
• Palak Moong Dal
• Palak Khichdi

Kusum Bhaji Saag Recipe

Spicy, tangy saag or stir fry with safflower leaves (kusum bhaji)

Author:	Priti	Category:	Side Dish	Cuisine:	Chhattisgarhi
Prep Time:	10 Mins	Cook Time:	30 Mins	Total Time:	40 Mins
Serves:	4-5

Ingredients:

• 1 Bunch - Kusum Bhaji/Safflower Leaves
• 1 tbsp - Oil
• 1 tbsp - Minced Garlic
• 6-7 Broken - Dry Red Chili
• 1 tsp - Cumin Seeds
• 1 Large - Onion
• 3 Large - Tomato
• 1 tsp - Red Chili Powder
• 1 tsp - Coriander Seeds Powder
• 1/2 tsp - Turmeric Powder
• To Taste - Salt

Method:

1. Wash, clean and cut kusum bhaji, (I used one large bunch here which is around 8-9 cups chopped) in a large pan or pot bring lot of water to boil and add kusum baji, let it cook for 3-4 mins to until leaves becomes soft. Remove from hot water, and keep aside.

2. Heat oil in a kadai or pan, add garlic, broken dry chili and saute until garlic becomes light brown. Now add cumin seeds and allow to splutter, add onion and saute until onion becomes soft and light brown.

3. Add turmeric powder, red chili powder, coriander powder and mix well, now add tomato mix, cover and cook until tomato get mashed, stir in intervals.

4. Add blanched kusum bhaji and stir well to combine, cook in medium heat for 5 mins to until all water dries up and bhaji starts to leave oil on sides. Off flame.

Serve hot or warm with steamed rice along with dal, sambar, kuzhambu or rasam. I like this with plain rice too without any dal.

Notes

• Lots of chili, garlic and tomato is required in this bhaji to make it delicious.
• Cooking kusum bhaji or safflower leaves helps to remove it's bitterness and also cooking time reduces when we stir fry it with onion, tomato.

Delicious, healthy kusum bhaji.

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