Wash, Deskin and chop the veggies into small pieces/cubes

Wash and chop the greens and their stems into small pieces

Blanch the greens covered in 2 cups of hot water until tender

Heat oil in a wok and add the paanch phoron seeds

As the seeds splutter reduce heat and add dry red chilli,ginger paste, asafoetida and Bay leaves

After sautéing for 2-3 minutes, add the veggies and dry spices

Mix well until combined and cook covered on Low heat for 5-7 minutes

Add salt and sugar

Next add the greens with their juices and let the curry cook in the juices of the greens and veggies covered

Take off heat once he veggies have softened and tender

Serve warm with steamed ghee rice