Thursday, July 9, 2015
I try to include some leafy greens or the other at least 3 times a week. During winter, I just use frozen collard greens, turnip greens or spinach. But now it's spring turning into summer. Farmers markets and Indian stores bring in some exotic leafy greens. This is the best time to eat fresh greens.
1 bunch tender drumsticks greens, rinsed, roughly chopped
1/4 cup yellow moong daal, soaked for 2 hours
salt to taste
1 tsp oil
1 shallot or small onion, finely chopped
4-5 garlic cloves, peeled and chopped or slivered
A pinch of turmeric powder
2 red chilies
2 green chilies
1/4 cup freshly scraped coconut
1. Chop drumsticks leaves and stems - if they are tender. Chop the onion.
3. Add drained moong daal. Sauté for 5 minutes.
4. Add chopped drumstick leaves. Sprinkle some water. Mix.
5. Cover with a lid. Pour water on the lid.
6. Let it cook till soft.
7. Add salt to taste and coconut.
1. This bhaji needs more coconut than usual.
2. Use more or less chilies per personal preference.