What is phodshi?

Phodshi is a green leafy vegetable available in the region of Maharashtra during the monsoon season. It has a small white part at the bottom with long green leaves attached to it which are around 1 feet in height. Some prefer to cut and discard this white part of the vegetable, though in reality it is edible. This vegetable is not cultivated, but it grows on its own during rainy season. This has an earthy taste.

Chopped phodshi

Wash the phodshi with water very well and dry using a kitchen towel. Place a few leaves on the chopping board and cut at regular intervals using a sharp knife. You can chop it roughly or finely as per the recipe requirement.

How to select phodshi

Choose phodshi that looks crisp and have leaves which are bright green in color and free from yellow or brown patches. To check for damage, separate the stalks and look for brown or black discoloration.

Culinary Uses of phodshi in Indian Cooking

Phodshi is commonly used in Indian cooking to make sabzi, stir-fry, cutlets and sometimes even thalipeeth.

How to store phodshi

To store phodshi, wrap it in a plastic bag or damp cloth and store it in the refrigerator.

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