Nenua ki Sabzi

1. 1
   prep · ~15 min

   Prepare the nenua and vegetables.

   1.Lightly peel the nenua, keeping some of the green skin for texture.

   2.Slice it lengthwise if needed and chop into thin half moons.

   3.Finely chop the onion and tomato, slit the green chili, and keep the cilantro ready.
2. 2
   temper · ~1 min

   Heat the oil and crackle the cumin.

   Heat mustard oil in a pan over medium heat until it smells nutty. Add cumin seeds and let them sizzle for a few seconds.

   TIPLet the mustard oil heat well before adding cumin so its sharp raw smell mellows.
3. 3
   saute · ~5 min

   Cook the onion and chili.

   Add onion and green chili. Sauté until the onion turns soft and lightly golden.

4. 4
   saute · ~4 min

   Add the tomato and dry spices.

   1.Add the tomato and cook until it softens and turns pulpy.

   2.Add turmeric powder, red chili powder, coriander powder, and salt.

   3.Mix well and cook for 1 minute so the spices lose their raw taste.
5. 5
   saute · ~15 min

   Cook the nenua until tender.

   1.Add the chopped nenua and mix well with the masala.

   2.Cover the pan and cook on low heat, stirring once or twice, until the nenua releases water and softens.

   3.Uncover and cook a few more minutes until the sabzi is semi-dry and tender.

   TIPNenua cooks in its own moisture, so avoid adding water unless the pan looks very dry.
6. 6
   garnish

   Garnish with cilantro.

7. 7
   serve

   Serve hot.

   Serve the nenua ki sabzi hot with roti, plain paratha, or as part of a simple dal and rice meal.

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