HKC 5.15: GREEN VEGETABLES BHAJI
GREEN VEGETABLES BHAJI
2 bunches spinach
1 bunch turnip leaves
1 bunch white radish leaves
2 Tablespoon ghee
1 1/2 teaspoon salt
1 Tablespoon coriander
1/4 teaspoon cayenne
1 small piece ginger
1 bunch turnip leaves
1 bunch white radish leaves
2 Tablespoon ghee
1 1/2 teaspoon salt
1 Tablespoon coriander
1/4 teaspoon cayenne
1 small piece ginger
Wash vegetables. Remove the hard stems and cut roughly. Heat 2 Tablespoon ghee. Add spices and vegetables and stir well. Cook, uncovered, on low flame until all water is evaporated. Stir again. Add butter.
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