~~OM~~

For this recipe you can use any kind of green vegetable, primarily leafy greens. We generally go to the local Chinese market and get most of the greens and supplement the rest from the local grocery store. We cook all of the vegetables and this makes about 20 servings. For 4-5 servings then use a small portion of each vegetable and season accordingly.

Ingredients

• Mustard Greens
• Kalmishak
• Baby Bok Choy
• Fenugreek Leaf(meti shak)
• Basil Leaf
• Red Chard
• Green Chard
• Spinach
• Cilantro
• Kale
• Regular bak choy
• Collard Greens
• Pui Shak
• Arugala
• 1/2 Cup Grated Ginger
• 2 Chopped Chilis
• 1/4 c. Kalonji
• 2 Tblsp. Salt
• 1/2. Tsp. Hing
• 3 Tblsp. Ghee

Steps

1. Wash and chop into small pieces each of the different vegetables.
2. Melt ghee in heavy 4-5 quart/liter non-stick saucepan over high heat.
3. Add the kalonji, ginger and chili. After a few seconds add the asafetida powder.
4. Mix the chopped greens and cook on medium heat until they become soft and dry. All of the vegetables may not fit into your pan at first. You will have to cook some then add some more until you use up all of the vegetables.