Cabbage Leaves Masala

Ingredient:
1 bunch of cabbage leaves
1 small onion chopped finely
1 tomato chopped
1 inch ginger chopped
3-4 green chilli chopped finely
30-35 peanuts
¼ tbs cumin seeds
A pinch of hing
Salt as per taste
2 tbs oil

Method:
1)Make a paste of peanuts with few spoons of water.
2)Wash and chopped cabbage leaves finely and boil with ½ cup of water and salt. When it is boiled properly add the peanut paste and stir it properly and keep it aside.
3)Heat oil in a frying pan, add cumin seeds, allow it finish popping and add chopped green chilli, ginger and chopped onion and fry it or about 2 minutes.
4)Add chopped tomatoes, boiled cabbage leaves and stir it properly and cabbage leaves masala is ready to serve with rice or roti. All my family member like it with plain roti.

Amaranth and Eggplant

Ingredient:

1 bunch Amaranth Leaves (washed and cut finely about 4 cups)
1 medium eggplant chopped into small pieces (about 3 cups)
1 Tablespoon oil
1 dry red chilli
2 Cloves Garlic, sliced
1 small onion, sliced
1 tbs mustard seeds
Salt as per taste


Method:
1)Take the chopped leaves along with chopped soft stems and chopped eggplant with 1/4 cup of water, salt and boil it till it gets soft. (About 5to 7 minutes)
2)Heat oil in a frying pan, add the red dry chill, mustards and allow the mustards to finish popping and then add sliced garlic, stir it and then add sliced onion and fry till it gets well brown color.3)Now add the boiled amaranth and eggplant and mix it properly and let it cook for a minute (till the water content evaporates if it had more water) and then turn off the gas it's ready to serve with plain rice or Roti.

Radish Saag

Ingredients
2 lb white radish with leaves
1/4 cup of peanuts
3 green chilli
1/2 tbs mustard seends
a pich of hing
2 tbs oil
salt as per taste

Method:
Clean the radish and leaves thoroughly and chopped into small peices. Boil it about 1/2 cup of water, add salt and cover the lid and steam it.
Grind the green chilli and peanuts into smooth paste with little water and add to the leaves.
Let it cook for upto 5 minutes, stir it in between to avoid peanus paste sticking to the pan.
Take it out of the stove and heat another pan with oil and add hind and mustard, when mustard splutters add the boiled saag and mix it properly and let it cook for a minute and it's ready to serve with roti or rice.I prefer it with plain roti.