Saag Bhaji (A)

Ingredients (for 4):

Spinach ½ bunch

Potato 1

Onion 1

Carrot 1 small

Tomato 2

Bengal gram(spilt) ¼ cup

Brinjal 1

Fenugreek leaves ½ bunch

Dill ½ bunch

Oil for frying

Ginger 1 small piece

Green chillies 2

Cardomom 1

Garlic 4

Cumin ½ tsp

Mint leaves few

Garam masala powder 1 tsp

Coriander leaves ¼ bunch

Salt to taste

Method:

Soak gram for 2-3 hours. Clean all leaves and chop. Cut potato, tomato, onion, carrot and brinjal into small pieces. Cook the soaked gram, all leaves and vegetables over a slow fire. Mash all the ingredients. Heat oil in a frying pan. Fry lightly the ground spices and add vegetable mixture and fry over a low flame till the mixture is fairly dry. Sprinkle garam masala, chopped mint leaves and coriander leaves. Serve hot

Saag Bhaji (B)

Ingredients (for 4):

Spinach 1bunch

Potato 1

Onion 1

Carrot 1 small

Tomato 2

Bottle gourd 1 small

Bengal gram(spilt) 85gm

Fenugreek leaves ½ bunch

Chuka 1 bunch

Dill ¼ bunch

Oil 1 tbsp

Ginger 1 small piece

Green chillies 2

Cardamom 1

Garlic 5-6

Salt to taste

Butter 1 tbsp

Method:

Slice onion. Chop chillies, garlic and ginger. Wash and cut all the vegetables.

Soak the Bengal gram for 2-3 hours. Heat oil and sauté chillies, garlic and ginger. Add all leaves, carrot, potato and bottle gourd. Place drained gram on top of chopped tomato and salt. Cover the pan and cook over slow fire till gram is cooked. Churn well and mash and season it. Consistency should be thick. Reheat and add butter and serve.