Chhattisgarhi Bhaji

Stir-fried seasonal greens — whatever leafy vegetable is in season (amaranth, fenugreek, colocasia, or drumstick leaves) wilted in mustard oil with garlic, green chilli, and cumin. Eaten daily alongside dal and rice as the green element of every Chhattisgarhi meal. The region is famous for its chhapan bhaji — fifty-six varieties of edible greens.