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.
INGREDIENTS:
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
METHOD:
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