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!

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Sautéed Beet Red Greens [Vegan]

Serves

3 - 4 as a side dish

Cooking Time

45

Ingredients

  • 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
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Preparation

  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.
 
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