Mariray jo Mitho Saag / Bhaji Karelo

Method

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1. 1

   If using the split green gram, soak it in water for 1 hour before cooking.

2. 2

   Break the marriro leaves off their stems with your hand — marriro is traditionally broken by hand rather than cut with a knife. Wash the leaves thoroughly.

3. 3

   Peel the bitter gourd and cut it into roundlets (rounds). Fry them in oil, remove and set aside.

4. 4

   In a kadai, heat the ghee on a medium flame. When hot, add the asafoetida.

5. 5

   When the asafoetida starts changing colour, add the split green gram or the chopped brinjal together with the marriro leaves.

6. 6

   Add ½ cup of water, cover the kadai with a lid and let the vegetables cook.

7. 7

   When the brinjal is tender and the marriro is cooked, mash the mixture slightly and add salt. Add the fried bitter gourd and mix well.

8. 8

   Simmer for a couple of minutes and serve hot.