Made with beet greens, came out great.
Nice! Love the healthiness of this dish. I do wonder why the other two reviewers didn't post anything about how much tomatoes are to be used? I did use 1/2 cup of diced tomatoes.I did saute the garlic along the with the ginger. And yes I did use the Methi leaves. Made for the ZWT #8 Lively lemon Lovelies. Namaste
Very good! I used Canola oil instead of coconut, and since I've no fenugreek leaves, I substituted in curry leaves. Otherwise the same, with a 50-50 split between spinach (New Zealand style) and Swiss chard. As per an Indian cooking class I recently took, I removed the stems from the mushrooms before cooking this. I used chili powder; next time I may try to go slightly hotter in that department, perhaps with a fresh serreno chili pepper. I think a nice saffron rice would make a great complement. Recipe made for the August 2010 Veggie Swap.
Very easy and good! I doubled everything, except I skipped the fenugreek leaves (not sure what they were) and had to use ginger powder instead of fresh ginger. Very good! Thanks for sharing!