RECIPE

Sotchal wangun (Common mallow with brinjal)

INGREDIENTS

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

METHOD

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.