My husband purchaged beet roots from the grocery with lots of fresh beet greens. Generally, those beet greens go straight way from grocery bag to trash bag, but I thought not to waste, would love to make by it something new with traditional Bengali touch. I punch it other few vegetables and it gave an absolutely delicious side dish. Try and enjoy this simple but delectable beet greens medley.
1/2 lb or 250 gm Beet Greens
1 Medium Eggplant
2 Medium Potato
1 White Radish
1 tsp Panch Phoron (combination of carom, fennel, fenugreek, nigella and cumin seeds)
2 Dry Red Chillies
2 Bay Leaves
1/4 tsp Asafoetida
1/2 tsp Turmeric powder
1 tsp Ginger paste
1 tsp Sugar (as per taste)
4 tbsps Mustard Oil (you may use any oil)
Salt to taste
Wash beet greens thoroughly and now chop it.
Cut eggplant and potato in medium sized cubes. Cut raddish in 1" thin slices.
Heat oil in a pan. Add bay leaves, panch phoron, dry red chilli and asafoetida in it. Saute for 30-40 seconds. Add vegetables in it. Fold nicely and fry for 3-4 minutes.
Add ginger paste, turmeric powder and salt in it. Mix well. Cover and cook for another 5-6 minutes on medium heat.
Now add beet green in it. Mix nicely. Again cook for another 8-10 minutes on medium low heat. Keep stirring occasionally. Let the water evaporates from it completely. Switch off the heat.
Serve hot with rotis or steamed rice.
Linking to: Favorite Recipes: Vegetarian Recipes