Bathua Saag er Ghonto (Bathua Sabzi)

Name: Bathua Saag er Ghonto (Bathua Sabzi)
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 250 gms Bathua Saag; 1 medium potato cubed into small pieces; 1/4th cup Brinjal cubed; 7-8 Flatbeans (Shim); 2 tbsp green peas; 1 inch ginger grated; 1 pinch asafoetida (hing); 1/2 tsp paanch phoron; 1 dry red chilli; 1/4th tsp turmeric powder; 1/4th tsp red chilli powder; As per taste Salt; 1/4th tsp sugar; 2-3 tbsp mustard oil

Kumkum Chatterjee @cook_12055532

#Feb #W4
Bathua also known as Pigweed or Chenopodium Album is a nutritious winter green leafy vegetable that has multiple health benefits.It is rich in fiber and essential nutrients. Here it is made in a traditional Bengali style of Bathua Saag er Ghonto with some mixed winter vegetables. It is best served with any Indian flatbread or as a side with dal and steamed rice.

Kumkum Chatterjee @cook_12055532

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Ingredients

20 minutes

3 servings

250 gmsBathua Saag
1 medium potato cubed into small pieces
1/4th cup Brinjal cubed
7-8Flatbeans (Shim)
2 tbspgreen peas
1 inchginger grated
1 pinchasafoetida (hing)
1/2 tsppaanch phoron
1dry red chilli
1/4th tsp turmeric powder
1/4th tsp red chilli powder
As per tasteSalt
1/4th tsp sugar
2-3 tbspmustard oil

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Steps

20 minutes

1

Remove the roots and stems of bathua greens.Chop finely.Rinse and wash it 3-4 times to remove all dirt.Set aside in a colander to strain water completely.Peel and cube potato, brinjal into small pieces.Remove the tips and threads of Flat Beans and chop them.Heat 1 tbsp mustard oil in a wok.Smear pinch of salt and fry the cubed brinjal in low to medium flame till golden brown and soft.Set aside.
2

Heat 2 tbsp more oil and sprinkle paanch phoron and 1 dry red chilli.When they splutter,add grated ginger and hing.Now add small cubed potato and fry on low to medium flame till partially cooked.Add the chopped flat beans or shim,green peas and saute in low flame. Add turmeric and red chilli powder,salt and sugar to taste. Saute 2 minutes in medium flame.
3

Add chopped bathua leaves and fry.The moisture in the leaves will be released which helps the vegetables to get cooked. If required, add some more water and continue to cook till the vegetables and saag are well mixed.Serve Bathua Saag er Ghonto with any Indian flatbread or as a side with dal and steamed rice.