Herbal dishes of Chhattisgarh, India. XXI. Gondli Bhaji

Research Note - Pankaj Oudhia
© 2001,2002,2003 Pankaj Oudhia - All Rights Reserved

Gondli is local name of Piaz (Onion, Allium cepa). The natives prepare this dish using green leaves of Gondli herb. Gondli is under cultivation as vegetable crop in Chhattisgarh. The natives frequently use Gondli both internally as well as externally in treatment of many common diseases. It is used as home remedy. The traditional healers also have in depth traditional medicinal knowledge about the medicinal uses of Gondli. In reference literatures related to different systems of medicine in India, the medicinal uses and properties of Gondli seeds and bulbs have been mentioned. This is good sign that the healers of Chhattisgarh are aware of the medicinal uses of its leaves also. Gondli Bhaji (curry) is considered beneficial for the digestion. It is consumed with heavy food including meat and ghee to digest it easily. Its use during growing season develops a natural resistance inside the body to fight against many common diseases round the year. The traditional healers of Chhattisgarh specially recommend it to the female patients having gynecological troubles. It is used as both curative as well as preventive. Material Required : Gondli leaves with soft stems, Chana dal (Gram split seeds), spices, Namak (Salt), Tel (Cooking oil), Lason (Garlic), Tamatar (Tomato) Method of Preparation : Gondli leaves are washed thoroughly in running water and cut into small pieces. Chana dal is boiled in water separately. When it is cooked and become softened, boiling is stopped and Tamatar (Tomato) is added. In a pan having cooking oil, Chana dal, Gondli leaves and spices are fried. When all watery contents evaporate, the dish is served hot to the guests.