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Green jamboree
By : Rehana Khambaty
Category : Greens and veggies, Daals and curries, Spinach
Servings : 3
Time Taken : 15-30 mins
Rating :
Method
  1. Cut all the green saag into 2 inch pieces. Do not throw away the stems. Cut the stems into two inch pieces also. Bring 200 ml. water to boil. Throw the stem pieces in lukewarm water and put off the heat.
  2. Allow these stem pieces to be in the lukewarm water for 10 mins. Drain and keep aside. Peel the pumpkin and remove the seeds and cut into small pieces. Cut the brinjal into small pieces. Thread the beans and cut into half-inch pieces. Wash the veggies in water and put in a strainer to drain out all the water.
  3. Heat oil in a large pan and add the whole spices and allow to splutter. Add the veggies and pastes. Add 3 cups water and cover with a lid and cook on low fire.
  4. Add salt to taste when the vegetables have shrunk in size. Cook and stir on low fire for at least 10-12 mins. or until the vegetables are all soft and mushy. Add the green chillies and serve with steamed rice.
  5. Alternative; you could use any green saag and any other seasonal vegetable to prepare this dish.
  6. Anything which is available during the season.
Ingredients:
100 gms pui saag
100 gms spinach
100 gms red pumpkin
100 gms broad beans
50 gms brinjal
1 tsp garlic
1 tsp ginger
2 green chillies
1/2 tsp methi seeds
1/2 tsp mustard oil
Salt to taste
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