For this dish various leafy vegetables are fried in clarified butter (ghiu) or oil in their own juice. The heat is raised at the end of cooking to impregnate the aroma and taste of the various spices.
INGREDIENTS.
2 cups of green leafy vegetables. Cut into pieces at random.
2 Tablespoons oil.
1/2 tablespoon parsley (jwanu).
1/4 tablespoon turmeric (besar) powder.
1/4 tablespoon salt.
1 teaspoon dry chilli (optional).
Wash and cut green leaves into pieces. Heat the oil till it smokes. Put the parsley, dry chilli and turmeric powder into hot oil and fry till it becomes brown. Put the vegetables in the oil and add salt. Stir and cover and cook for 15 minutes. Stir several times. Serve hot with bread, rice and lentils (daal).
Various spices including coriander leaves can be added to these types of vegetables.
Time required 20 – 25 minutes.
(Joys of Nepalese Cooking: Indra Majupuria. A Devi, Lashkar (Gwalior). India.)
Leave a Reply