Xaakor Ghonto

1. 1
   prep · ~20 min

   Prepare the vegetables and greens.

   1.Wash the amaranth leaves very well to remove any grit, then chop them roughly.

   2.Dice the potato, pumpkin, and eggplant into small even pieces so they cook at the same rate.

   3.Chop the onion and ginger, crush the garlic, and slit the green chilies.

   TIPKeep the vegetable pieces small so the final mash comes together easily.
2. 2
   saute · ~5 min

   Heat the oil and cook the aromatics.

   1.Heat mustard oil in a pan over medium heat until it just begins to smoke lightly, then lower the heat.

   2.Add panch phoron and let it sizzle for a few seconds.

   3.Add onion, garlic, ginger, and green chilies, then cook until the onion turns soft and lightly golden.

   TIPLetting the mustard oil heat properly removes its raw sharpness.
3. 3
   saute · ~3 min

   Add the vegetables and seasonings.

   Add the potato, pumpkin, and eggplant to the pan. Sprinkle in turmeric powder and salt, then mix well so the vegetables are coated with the oil and spices.

4. 4
   simmer · ~12 min

   Cook the vegetables until nearly soft.

   Pour in the water, cover, and cook on low heat until the potato and pumpkin are almost tender. Stir once or twice so nothing catches at the bottom.

5. 5
   saute · ~8 min

   Add the greens and cook everything down.

   Add the chopped amaranth leaves and mix well. Cover again and cook until the greens wilt fully and the vegetables turn soft enough to mash together.

6. 6
   mix · ~3 min

   Mash the ghonto lightly in the pan.

   Use the back of a spoon or spatula to mash the cooked vegetables and greens together into a soft, rustic mixture. Cook uncovered for 2 to 3 minutes until any extra moisture dries up.

   TIPDo not puree it smooth; a slightly coarse texture is what gives ghonto its homestyle character.
7. 7
   serve

   Serve the xaakor ghonto warm.

Cuisines we love