Koinar Saag

Cuisines

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Recipe

Ingredients

2 bunches	Koinar leaves (Bauhinia variegata)
1 medium	onion, finely chopped
2 cloves	garlic, minced
1 inch	ginger, minced
2 tablespoons	mustard oil
1 teaspoon	panch phoron
1 teaspoon	turmeric powder
—	salt to taste
—	water as needed

Instructions

1. 1 Wash the Koinar leaves thoroughly under running water to remove any dirt or impurities.
2. 2 Chop the leaves into small pieces and set aside.
3. 3 Heat mustard oil in a pan over medium heat until it starts to smoke slightly.
4. 4 Add panch phoron to the oil and let it splutter for a few seconds.
5. 5 Add the chopped onion, garlic, and ginger to the pan and sauté until the onion becomes translucent.
6. 6 Stir in the turmeric powder and mix well.
7. 7 Add the chopped Koinar leaves to the pan and mix to coat the leaves with the spices.
8. 8 Add a little water to the pan, cover, and let it cook on low heat until the leaves are tender, about 10-15 minutes.
9. 9 Check occasionally and add more water if needed to prevent sticking.
10. 10 Once the leaves are cooked, add salt to taste and mix well.
11. 11 Cook for another 2-3 minutes, then remove from heat.
12. 12 Serve hot with steamed rice or roti.