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