I was visiting my son recently in the US and one evening I needed to make a green vegetable dish which could be done quickly for dinner. I walked over to the local supermarket and bought some spring onions and a few potatoes and green chillies. It didn’t take me long to make this sabzi, and it made a good addition to our simple meal of Chicken curry and Roti.
Here is the recipe,
Ingredients
Ingredients
Spring onions, cleaned and chopped 5 cups
Potatoes, peeled and diced 1&1/2 cups
Green chilies 2 or 3 slit on one side
Mustard oil or any other vegetable oil 3 Tablespoons
Garlic chopped 1 Tablespoon
Salt 1teaspoon or less.
Method
- Chop off the roots at the bulb part of the onions and remove the slightly old leaves if you find them and discard. Then chop the leaves and the white bulbs into small pieces. Wash and keep aside.
- Peel the potatoes, and dice them, wash and keep aside.(If you are in the US then the Yukon gold potatoes tastes best in this recipe)
- Slit the chilies, peel and chop the garlic. ( Garlic pods are of different sizes so I measured in teaspoons after they were chopped)
- Heat the mustard oil in a saucepan or a kadai (wok).
- Add the garlic, and the slit chilies first, saute them a bit,
- Add the potatoes and the spring onions, add the salt. Stir fry a little then cover the pan and lower the heat and let it cook.
- A lot of water will be released from the spring onions which will help the potatoes to cook. Open the lid and stir once or twice and check if the potatoes are soft. If there is too much water remaining when the potatoes are cooked, increase the heat and let the water dry out . The water should dry out completely. Stir so that the potatoes do not stick to the bottom of the pan.
- The sabzi is now ready.
- Note : Green chilies are optional. If you like your food spicy then you could chop them and then add, or you can avoid them altogether. But, that is the only spice I add other than salt, the green chilies add flavour and a zing to the sabzi.