Cut the green saag into 2-inch pieces. Do not throw away the stem; cut them into two inch pieces as well. Bring 200 ml. water to boil. Throw in the stem pieces and turn off the heat.
Allow the stem pieces to remain in the warm water for 10 mins. Drain and keep aside.
Peel pumpkin and remove the seeds. Cut into small pieces. Cut brinjal into small pieces. Thread and chop beans into half-inch pieces. Wash the vegetables in water; drain in a colander.
Heat oil in a large pan, add the whole spices and allow to splutter. Add the vegetables and greens. Add 3 cups of water, add salt to taste, and cook covered over low heat for at least 10-12 mins. or until the vegetables are all soft and mushy.
Add the green chillies and serve with steamed rice.
Alternative: You could use any green saag and seasonal vegetables to cook this dish.
Bawarchi of the Week
Sushmita Pandit loves exploring Indian recipes and aims to promote the cuisine of Jharkhand, the region she grew up in