Green Leafy Vegetable Recipes <br>

<img src="greenleafcurry.jpg" height="200" width="200"><br>

Haakh / Saag / Collard Green:<br><br>


Ingredients: <br><br>


1 lb.or ½ kg haakh/collard green; 
Salt to taste, <br>
2 cups tomatos (3 big tomatos)<br>
1 cup edible oil<br>
4 tsf garlic/ginger<br>
1 Pack curry power(50 grams)<br>
2 cups of water, <br><br>

Kashmiri masala/vari if available.. <br><br>
Method: <br><br>

Clean haakh/ collard green by checking for any white lines on leaves or any bugs; 
Make sure to wash haakh two times in water-filled utensil to get rid of any sand or dirt. Salt may be added to water in the utensil to kill any bugs attached to the leaves of haakh. <br><br>

Put 8-10 tablespoons of oil in frying pan. <br>
Now add haakh and stir well. <br>
Add garlic/ginger <br>
Add 1 Pack curry power(50 grams)<br>
Add 2 cups tomatos<br>
Add 1 cup of water and boil. <br>

Add salt to taste, green or red whole chilies.( Dry whole chilies can be also used, if green chilies are not available.) <br>

Turn off the stove. <br>
Open the lid immediately to retain green color; or else, it will change its color. 
<br><br>
Serve with white rice and green marchwangan chetni/chili relish. 
<br><br>

Preparation Time: 20 minutes
<br><br>

Serving: 4-5 people
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