Phodshi Sabzi

Phodshi is an uncommon leafy vegetable found in Maharashtra during monsoons. It resembles grass but is broader than grass, hence it is also known as Gavti Bhaji (Gavat means grass in Marathi). These are indigenous wild shrubs found in patches of forest areas and are  grown without any human intervention. They are known to build immunity and hence recommended to  be consumed in this season. Phodshi Bhaji can be prepared in a number of ways. It can be made all by itself or by adding chana dal or prawns to it. Phodshi can also be used to make crispy pakodas. Since, this vegetable is available only for a couple of weeks after the first monsoon showers, do try making this sabzi at the earliest before they disappear from the market. I have made the sabzi by adding chana dal to it. Here’s the recipe:


2 bunches of Phodshi
½ cup split Bengal gram (chana dal)
1 large onion, chopped (pyaaz)
3 to 4 cloves of garlic, chopped (lehsun)
1 tsp mustard seeds (rai / sarso)
1 tsp cumin seeds (jeera)
1 tsp turmeric powder (haldi)
2 tsp red chilly powder (laal mirch)
1 tsp cumin-coriander powder (dhaniya jeera powder)
½ tsp garam masala
Salt as per taste (namak)
1 tbsp oil (tel)



  • Wash and soak chana dal in water for 3 hours.
  • Wash phodshi leaves , trim off the white bottom and chop them.
  • Heat 1 tbsp oil in a pan.
  • Add mustard seeds and cumin seeds.
  • When they start crackling, add chopped garlic.
  • Saute for a few seconds.
  • Add chopped onions.
  • Saute for a minute.
  • Add soaked chana dal and saute.
  • Add turmeric powder, salt and cook covered till the chana dal is partially cooked.
  • Now, add the chopped phodshi and mix.
  • Cook covered for 8 to 10 minutes, stirring occasionally.
  • Add red chilly powder, cumin coriander powder and garam masala.
  • Give it a mix.
  • Cook for another 2 minutes.
  • Phodshi bhaji is ready to be served with hot rotis.


Some other leafy green vegetable recipe are as under

Ambadichi Bhaji, Methi Moong Dal BhajiMethi Matar Malai, Palak Paneer, Lasooni Corn Palak



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