Sotchal wangun (Common mallow with brinjal)
400 g common mallow (leaves, stalk) 1 brinjal (long and slender, chopped into medium pieces) A few green chillies 1/4 cup mustard oil A pinch of asafoetida 1-2 red chillies 1 tsp Kashmiri chilli powder 1 tsp Kashmiri veri masala (This can be substituted with additional asafoetida, red chillies and a pinch of garam masala) Salt to taste
Pare the leaves off the stalk. Keep the leaves whole and chop up the tender stalks. Rinse well and drain. Heat oil in a wok or a heavy bottomed pan. Fry chopped brinjal in hot oil till they turn golden. Remove with a slotted spoon and keep aside. Add a generous pinch of asafoetida to the remaining hot oil, and then the leaves, chopped stalks and red chillies. Stir. Add the remaining ingredients and mix well. Cover and cook on a medium flame for five minutes. Remove the lid and cook for another five minutes, stirring occasionally. Add the brinjal and stir gently. Cook for a few minutes till the stalks are tender, but not mushy. Serve with steamed rice.