Cheppe Bhajji upkari is a dry stir fry with 5 mixed green leafy vegetable and coconut which is cooked without salt.This upkari is a must and specially done only on Vayana/Gouri pooja . According to folk lore Gouri had forgotten to add salt,so the same is carried through by all the families who perform Vayana pooja.
This upkari is prepared with any 5 edible green leafy vegetables like Pachve bhajji /green/red Amaranth,Pumpkin leaves , alsande/long bean leaves ,Tendle/Ivy gourd leaves , Surna/Elephant foot yam leaves , Kanang/Sweet potato ,Taikilo leaves etc…
This is a traditional recipe.
This upkari is prepared with any 5 edible green leafy vegetables like Pachve bhajji /green/red Amaranth,Pumpkin leaves , alsande/long bean leaves ,Tendle/Ivy gourd leaves , Surna/Elephant foot yam leaves , Kanang/Sweet potato ,Taikilo leaves etc…
This is a traditional recipe.
Ingredients:-
- Greens – 2- cups washed twice and finely chopped
- Green chillies – 2
- Hog Plum/Ambado – 1 (can use bimbul or tamarind too)
- Coconut – 1 tbsp
- Mustard – 1 tsp
- Oil – 2 tsp
Method:-
- Heat oil in a kadai and splutter mustard.
- Add slit green chillies and add the washed and finely chopped greens to the seasoning.
- Add crushed hog plum and little water enough to cook the greens.
- When the greens are well cooked add coconut grating and saute.
- Close lid and keep for a minute or two , then switch off.
Note:-
- ambado/hogplum ican be replaced with bimbul or tamarind.
- Including of surna bhajji / elephant foot yam greens tends to make itchy and so hogplum is used in the recipe.
Konkani Khann Anik Jevan 
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