Malabar Spinach
An excellent recipe in summer season for the organs of Summer Spleen/Pancreas/Stomach and your ‘gut’ — One leafy inexperienced to discover which has extra fibre than any of those is Malabar spinach also referred to as pui shaakh (Bengalis), mayalu (Marathi), valchi bhaji (Konkani).
Ingredients – serves 6
About 2 bunches of Malabar Spinach with stem
1/2 cup crimson pumpkin – diced
1/2 cup candy potato – diced
1/2 cup eggplant (baigan) – diced
Spices: 2 teaspoons panch phoron: cumin, brown mustard, fenugreek seeds, nigella (kalonji), and fennel (saunf).
2 teaspoons floor mustard seeds
Salt to style (rock,sea, Himalayan Pink)
2 inexperienced chillies (not obligatory mash or use complete)
Method
1. Add some ghee in a wok
2. Add panch phoron
3. Add all of the greens and canopy for 5-7 mins
4. Then after 5-7 mins, upload the salt, mustard and mashed chillies
5. Sauté for 10 mins ~ Its will get in a position very quickly
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