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.
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.
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.
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.
Alternative; you could use any green saag and any other seasonal vegetable to prepare