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Sautéed Beet Red Greens [Vegan]

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The recipe is almost too simple to write down, but since I did like this particular combination, it is worth jotting down for my own reference. If you do want ways to use up some winter vegetables, this is a nice and simple way to do just that!

Sautéed Beet Red Greens [Vegan]

This Recipe is :

Dairy Free Vegan


3 - 4 as a side dish

Cook Time



  • 1/4 cup oil (preferably mustard oil)
  • 1 teaspoon panch phoron (Bengali 5-spice blend)
  • 1 teaspoon ginger paste
  • a pinch of asafetida (optional)
  • 2 dried red chilies
  • 3/4 cup tender cubed eggplant
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 red potato, cut into large cubes (with the skin on)
  • 1/2 cup cubes winter squash
  • 2 cups of fresh red spinach or winter beet greens


  1. Heat the oil on medium heat for 1 minute and add in the panch phoron.
  2. When this begins to crackle, add in the ginger paste, red chilies and the asafetida if using.
  3. Spinkle the turmeric and salt over the eggplant and the potatoes and add into the oil and spice mixture.
  4. Reduce the heat and cover the wok and let the eggplants cook for about 10 minutes on low heat.
  5. Remove the cover and check to ensure that the eggplants are very soft.
  6. Add in the squash and cover and cook for 5 minutes.
  7. Add in the red beet greens or spinach with 2 tablespoons of water and stir well.
  8. Let the leaves wilt, cover and cook for about 3-4 minutes until the leaves are soft and wilted. Stir well to mix in with the very soft eggplant, and the potatoes and squash.
  9. Check the seasonings and serve.






Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!



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