All kinds of leaf vegetables can be used, such as chard, endive, lettuce and spinach.
The recipe can very well be prepared as an Indian charchari where spiced vegetable bits form a baked layer at the bottom of the pan which at the end is mixed into the vegetable mash.
For a more mediterranean taste also dried basil, majoram and oregano, ¼ teaspoon each, can be added.
The ingredients are fit for about two portions.
- 4 Small or 2 large potatoes.
- 200 Grams leaf vegetables.
- 1 Cup water.
- 2 Spoons ghī or sesame oil.
- 1 Teaspoon grated ginger.
- ¼ Teaspoon bay leaf powder.
- ½ Teaspoon turmeric powder.
- ½ Teaspoon paprika powder.
- 1 Teaspoon tomato powder.
- 1 Teaspoon salt.
- Cut the potatoes in cubes and the leaf vegetables in ribbons or patches.
- Heat the ghī or sesame oil.
- Add the ginger, bay leaf, turmeric, paprika and tomato and fry for a few moments.
- Add the potatoes and fry for a few minutes.
- Add the water and let the potatoes simmer untill done. The water should be (almost) evaporated.
- Add the leaf vegetables and stirr the whole untill they are done. (The stalks of chard need to be added a bit earlier and cooked along a few minutes).
- Mash the potatoes and leaf vegetables.
- Add the salt. If you prepared this recipe in an Indian charchari style you can along with the salt now also mix in the baked vegetable layer at the bottom of the pan.