Miyan jo Saag

Method

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1. 1

   Peel and wash the miyan and the potatoes and cut both into medium pieces.

2. 2

   Heat the oil in a kadai (wok-style pan) over a medium flame. When hot, add the asafoetida and chopped green chillies and let them temper.

3. 3

   When the green chillies begin to pop, add the chopped miyan and potatoes.

4. 4

   Add the turmeric and salt and mix well.

5. 5

   Cover the kadai with a thali filled with water and let the vegetables cook, stirring from time to time. Do not add water to the vegetables themselves: this is a dry preparation, and the heat from the water in the thali on top of the kadai is what cooks them.

6. 6

   When the miyan and potatoes are tender, lift off the water-filled thali. Add the dry mango powder, coriander powder and red chilli powder, mix well and let it simmer for 5 minutes.

7. 7

   Garnish with chopped coriander leaves before serving.