Celery Bhaji/Sabji Aachari Pickle Style
Celery Achari
Mamta Gupta
One day, I had a head of celery that wasn?t really fresh/crisp enough for salad. So, I chopped it up and decided to cook it as a bhaji/Sabji with pickle type of spices, spices usually used for making pickles in northern India. It tasted really good, and I will be making it again for sure.
Serves 2-3
Ingredients
1 head of Celery (approximately 500 gm.),
1/4 un-waxed lemon, depending upon its size
1 1/2-2 tbsp. mustard oil. Use any cooking oil of choice. Indian ickles are traditionally made in mustard oil.
1 1/2 tsp. Panch Pooran
A pinch of asafoetida (hing)
1 tsp chopped ginger
1/2 tsp. turmeric powder
1 tsp coriander powder
1/2 tsp. chilli powder (more if you like food hot)
1 tsp. salt, adjust to taste
Instructions
Place the head of celery on the chopping board and slice its base off.
Chop the stalk into even sized slices using a sharp knife .
Place in a colander and wash thoroughly, ensuring there is no mud/soil on the stalks.
Peel and chop/grate ginger finely.
Wash the lemon well, before taking 1/4th for this recipe. Chop it into 6-8 slices, keep aside.
Heat the oil in a wok or karahi.
Add Panch Pooran
As soon as the seeds splutter/crackle, add ginger. Stir-fry for a few seconds.
Add Celery, salt and all the spices and mix well.
Cook covered on medium to low heat, stirring gently from time to time, until Celery is
Taste and adjust seasoning.
Serve with fresh Plain Paratha
or as part of an Indian meal.
