Xaak Bhaji

1. 1
   prep · ~15 min

   Prep the greens and vegetables.

   1.Pick through the amaranth leaves and tender stems, then wash them very well to remove grit.

   2.Drain the leaves and roughly chop them.

   3.Peel the potato and cut it into thin strips.

   4.Slice the garlic and slit the green chilies.
2. 2
   temper · ~1 min

   Heat the oil and crackle the spices.

   Heat mustard oil in a kadai over medium heat until it is lightly smoky. Lower the heat and add panch phoron, letting it crackle for a few seconds.

   TIPHeating mustard oil first softens its sharp raw taste.
3. 3
   saute · ~5 min

   Cook the garlic, chili, and potato.

   1.Add the sliced garlic and green chilies to the hot oil.

   2.Sauté for 30 seconds until fragrant.

   3.Add the potato strips and cook for 3 to 4 minutes, stirring often, until they start to soften.
4. 4
   saute · ~7 min

   Add the xaak and cook until tender.

   Add the chopped amaranth leaves and salt. Mix well and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the greens wilt, the potato is tender, and most of the moisture dries out.

   TIPDo not cover the pan for long, or the bhaji can turn watery.
5. 5
   serve

   Serve hot with plain rice.

Cuisines we love