Khichiyo Saag

Method

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1. 1

   Soak the Bengal gram in water for about 1 hour before cooking.

2. 2

   Wash all the vegetables. Cut the potato, yam, brinjal, bottle gourd and tomatoes into small pieces. Slice the lotus stem, and chop the spinach and dill finely.

3. 3

   Heat the oil. When hot, add the asafoetida, chopped green chillies, chopped ginger and the Bengal gram. Stir for a couple of minutes until it starts tempering. Add all the vegetables and 1 cup of water.

4. 4

   The water the gram soaked in can be used for this. Cook on a medium flame with the vessel covered.

5. 5

   Cooking takes about 30 minutes. When the vegetables are almost done, take a round spoon and mash them lightly while mixing. They should only be lightly beaten — not squashed or pureed. This thickens the saag and mixes the vegetables well.

6. 6

   Once the vegetables are mixed and slightly beaten, add the salt, turmeric and lime juice.

7. 7

   Serve piping hot.