|
Ingredients
|
Quantity
|
|
Spinach
|
1 bunch
|
|
Chuka
|
1 bunch
|
|
Dill
|
¼ bunch
|
|
Fenugreek leaves
|
¼ bunch (leaves only)
|
|
Coriander leaves
|
¼ bunch
|
|
Carrot(medium)
|
1
|
|
Potatoes(medium)
|
1
|
|
Onions (medium)
|
1
|
|
Bottle gourd
|
Size of 1
|
|
Green chillies
|
2
|
|
Tomatoes (medium)
|
2
|
|
Garlic
|
6 flakes
|
|
Ginger
|
a small piece
|
|
Salt
|
to taste
|
|
Oil
|
1 tbsp
|
|
Clarified butter
|
1 tbsp
|
Slice onions, chop green chillies, garlic and ginger. Wash
and cut all the other vegetables. Wash and soak Bengal gram for 2 to 3 hours.
Heat the oil, saute garlic, ginger and green chillies. Add all the leafy
vegetables, carrot, potato and bottle gourd. Place drained gram on top, chopped
tomatoes and salt. Cover pan and cook over slow fire till gram is cooked. Churn
well to mash and test for seasoning. Consistency should be thick but not dry.
Reheat. Pour clarified butter over and serve.
