Beetroot Shoots & Eggplant sabzi

Ingredients 

4 cups finely chopped Beet root shoots ( stalk an all)

2 cups  diced eggplant 

3-5 green chilies (adjust to taste) 

1/2 cup water 

2 tsp Tamarind paste 

2 tbsp sesame oil 

2 tsp mustard seeds 

2 tsp chili powder 

3-4 dry red chili 

2 tsp hing (asafoetida)

3-5 curry leaves 

1 tsp turmeric 

Salt to taste 

1/2 cup chora vadi  + 1 tbsp oil for frying 

Procedure 

In a kadai or a sauté pan, heat the oil for frying. On medium heat, gently fry the chora vadi until golden brown. Once uniformly brown, remove from flame and keep aside. 

Take the 2 tbsp sesame oil. Add the mustard seeds, green chilies. When the mustard seeds start popping add the dry red chillies, curry leaves and hing. Once the hing blooms, add the eggplant, turmeric, salt, chili order and sauté. Close the a with a lid until the eggplant lets out water. Takes about 5 minutes. To this add the finely chopped beet shoots. Cook well until it’s starts wilting, almost like spinach.  Takes about 6-7 mins on medium flame. As it’s cooking mix the tamarind paste into the 1/2 cup water. Add this tamarind water into the cooking beet shoots. Cook till it thickens. Consistency should be thicker than paalak in paalak paneer. Garnish with the Chora Vadi! 

Enjoy with rice, roti or just like that !