Sattvic Indian Styled Herbs - Bhaji

Submitted by Sudika

"Here in South Africa, Indians refer to any non-seasoning herb with the suffix Bhaji whether it be amaranth leaves,spinach, fenugreek leaves, mustard greens, radish greens, beetroot leaves, drumstick tree leaves, watercress or pumpkin vine leaves. Its simple and delicious to throw any of these together. Just remember to chop the herbs finely. For drumstick tree leaf, you will have to boil the leaves for an hour or so before cooking, you will have to remove the stringy and hairy bits from the pumpkin leaves before cooking (but worth the effort)and derib the spinach/beetroot leaves. The younger the leaves the better they taste."

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 4

ingredients

• 500 g spinach, washed and finely chopped (or any of the abovementioned herbs)
• 1 teaspoon mustard seeds
• 1 teaspoon nigella seeds (onion seeds or kalonji or mangrel)
• 1 teaspoon turmeric
• 1 tablespoon gingerroot, fresh (grated)
• 1 -2 dried red chili (or more to taste)
• 1 teaspoon turmeric
• 1⁄2 teaspoon asafoetida powder (hing)
• 2 tablespoons ghee
• salt

directions

1. Heat ghee.
2. Add all ingredients, except salt and spinach.
3. When mustard seeds stop splattering, add turmeric and asafetida and stir for 10 seconds. Toss in spinach.
4. Cook covered on medium heat till all water is evaporated, spinach must begin to 'fry' a bit, but not burn. Add salt. Serve hot with roti.