Sag Bhaji (A)

Ingredients	For 4	For 100
Spinach	½ bunch	1 bunch
Potatoes (large)	1	2
Onions	1 (small)	1
Diced carrot	½ cup	1 cup
Tomatoes (large)	2	4
Split Bengal garam	¼ cup	½  cup
Brinjals (small)	1	1
Fenugreek leaves	½ bunch	1 bunch
Dill	½ bunch	1 bunch
Fat for frying	½ bunch	1 bunch
Masala:
Ginger	1 cm ( ½ “) piece	2.5cm (1”) piece
Green chillies	2	4
Garlic	4 cloves	8 cloves
Cumin	½ tsp	1 tsp
Mint leaves	a few	1 tsp
Garam masala powder	1 tsp	2 tsp
Coriander leaves	¼ bunch	½ bunch

Soak garam for 2 hours. Clean all leaves and chop finely. Cut potatoes, onions, brinjals and carrots into small pieces. Put soaked gram, the different levels and vegetables and cook over a very slow fire till vegetable are well cooked. Using a churner, mash up all the ingredients. In a large fry-pan, heat about 50gms of fat. Lightly fry the ground spices. Add vegetables and fry over low heat till the mixture is fairly dry. Sprinkle garam masala powder, chopped mint and coriander leaves. Serve hot.