Shalgam Palak ki bhujya

Ingredients:

Spinach (Palak) 250 grams (1 Pao)
Turnip (Shalgham) ½ kg with leaves
Whole Red Chilli 2-3
Turmeric Powder ½ Teaspoon
Cumin Seeds (Zeera) 1 Teaspoon
Mustard Seeds (Rai) ½ Teaspoon
Fenugreek Seeds (Meethi dana) ½ Teaspoon
Dry Fenugreek (Kasori meethi) 2 Tablespoon

Green chillies 5-6
Garlic cloves 4-5
Mustard oil 2 Tablespoon
Salt to taste

Method:

• Wash turnip and spinach, finely cut spinach and leaves of turnip, cut turnip in small cubes.

• In a pot, heat oil, add chopped garlic fry little, add cumin seeds, mustard seeds, fenugreek seeds and whole red chilli. 

• When bhagar is done add chopped spinach and turnip with leaves, add salt. Cover and cook on low heat.

• When turnip gets tender add green chillies and dry fenugreek.

• Keep on dum for 5-6 minutes.

• Serve with chapatti.