Name: Bhogichi Bhaji
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Ingredients: 0.25 cup Chopped fresh fenugreek leaves (methi); 0.25 cup Chopped fresh mustard leaves (sarson); 0.25 cup Chopped fresh spinach leaves; 0.25 cup Chopped fresh dill leaves (shepu); 0.25 cup Chopped fresh amaranth leaves (harive); 0.25 cup Chopped fresh radish leaves; 0.25 cup Chopped fresh carrot; 2 tsp Chopped fresh green garlic (or regular garlic); 0.25 cup Chopped onion; 1 Small tomato, chopped; 0.25 tsp mustard seeds; 0.25 tsp cumin seeds; 0 turmeric powder 1/4 tsp; 0.25 tsp teaspoon red chili powder; 1 tbsp Cooking Oil; 0 Salt to taste

Instructions

This recipe will make 2 servings of bhogichi bhaji. Wash and chop all the fresh vegetables.
Heat oil in a pan. Add mustard seeds and cumin seeds. Allow them to splutter.
Add chopped green garlic (or regular garlic) and onions. Sauté until onions are translucent.
Add chopped tomatoes and cook until they are soft.
Add all the chopped vegetables, including fenugreek, mustard, spinach, dill, amaranth, radish leaves, and carrots.
Stir well and cook for a few minutes.
Add turmeric powder, red chili powder, and salt. Mix well.
Cover the pan and let the vegetables cook on low to medium flame. Stir occasionally.
Cook until all the vegetables are tender but not mushy.
Bhogichi Bhaji is ready to be served. You can enjoy it with roti or rice