Luni Bhaji
Veg
Vegan
A stir-fry made from purslane (luni/gadban) — a succulent, slightly sour wild green found across the Rann of Kutch — cooked in groundnut oil with mustard seeds, green chillies, garlic, and a pinch of turmeric. Purslane grows prolifically across Kutch's arid land and has been a foraged vegetable in Kutchi kitchens for centuries, prized for its cooling, mucilaginous quality.
Cuisines
Kutchi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
2 bunches | Fenugreek Leaf , fresh |
|
1 cup | Spinach , chopped |
|
1 cup | Dill , chopped |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Garam masala |
|
2 | Green Chili , chopped |
|
1 | Onion , finely chopped |
|
1 | Tomato , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
— | Salt , to taste |
Instructions
- 1 Wash the fenugreek leaves, spinach, and dill leaves thoroughly and chop them finely.
- 2 Heat oil in a pan over medium heat.
- 3 Add mustard seeds and cumin seeds to the hot oil and let them splutter.
- 4 Add the chopped onion and sauté until golden brown.
- 5 Stir in the ginger-garlic paste and chopped green chilies, and sauté for another minute.
- 6 Add the chopped tomato and cook until it becomes soft and mushy.
- 7 Mix in the turmeric powder, red chili powder, coriander powder, and salt.
- 8 Add the chopped fenugreek leaves, spinach, and dill leaves to the pan.
- 9 Cook the greens on medium heat until they are wilted and cooked through, stirring occasionally.
- 10 Sprinkle garam masala over the cooked greens and mix well.
- 11 Cook for another 2-3 minutes to allow the flavors to blend.
- 12 Serve hot with roti or rice.
Tips
For a richer flavor, you can add a tablespoon of ghee at the end before serving.