Basingu ka saag

Down to Earth - - FOOD -

IN­GRE­DI­ENTS

Basingu leaves: 1 kg Jakhiya(Cleomevis­cosa) seeds: 3 tea­spoon Asafoetida herb: 1 tea­spoon Salt: To taste Mus­tard oil: 1 ta­ble­spoon

PREPA­RA­TION

Take small leaves of basingu and soften them in boil­ing wa­ter for twothree min­utes. Wash the leaves so that bit­ter­ness is re­moved. Heat oil in a thick-bot­tom pan, add asafoetida and jakhiya and let them crackle. Fry us­ing mus­tard oil and add salt. Gar­nish with fried dry red chilly and eat with fin­ger mil­let cha­p­atti with dol­lops of fresh ghee. It is good for break­fast.

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.