I make a lot of leafy vegetable sabzi's as they are considered to be very nutritious. In Maharashtra this leafy vegetable is called lal math. My mother makes coconut-based curry with this vegetable and I will post that recipe subsequently. This vegetable is available during the summer season here. I buy this every time I see this at the grocery store and make this delicious sabzi.
Ingredients
2 bunches of lal math
1 teaspoon mustard seeds
5 pinches asafoetida
1 teaspoon oil
1 medium onion chopped (optional)
salt for taste
2-3 dry red chilies
2 tablespoon grated coconut(optional)
Method
Wash the bhaji leaves well and chop them coarsely. Add oil in a pan and add mustard seeds. When they splutter add asafoetida and broken red chili. If you are adding onion, then add the chopped onion and fry till transparent. Add the chopped leaves and cook and cover on a low flame for 10-15 minutes or till soft. Add salt as per taste and garnish with grated coconut. Serve with chapatti or rice.
Preparation time: 30 minutes
Serves: 2
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