Garlic Greens or Garlic Chives and Potato Bhaji/Sabji
Lahsun Patte aur Aaloo ki Sabji
Mamta Gupta
Garlic greens are availabke from greengrocers that sell tender, green garlic. Chives, both onion and garlic chives, grow in abundance once planted. This simple recipe turns them into a delicious Sabji. Amounts are approximate only, adjust to taste.
Serves 4-6.
Ingredients
300 gm. potatoes (tiny new potatoes, when available, are nicer)
1 large bunch of garlic green or garlic chives More green you have, better garlic flavour you get.
1 tbsp. mustard or other cooking oil
1/2 tsp. cumin seeds
1 dry red chilli, broken up
A pinch of asafoetida powder
1/2 tsp. turmeric powder
1/4 tsp. chilli powder (adjust to taste)
Salt to taste
Instructions
Peel & cut the potatoes into small pieces and wash well. If tiny new potatoes are used, they need not be peeled, only cut into halves.
Clean garlic green or garlic chives, picking out any damaged/dry leaves. Very tender stems can be left in. Also clean the bulbs, removing any tough outer layers of skin.
Wash well and chop finely.
Heat oil in a wok or karahi.
Add cumin seeds (jeera) and a pinch of asafoetida (hing) powder & wait until seeds splutter/crackle. Add broken red chilli and stir for 5 seconds.
Add potatoes, spices and salt and stir fry for a couple of minutes.
Add garlic leaves/chives, stir and cook covered until all water is absorbed and potatoes are done. If the leaves are fresh and you cook on low/medium heat, no additional water will be required.
Adjust salt and chillies, raise heat and stir-fry until all the water is absorbed and vegetable looks shiny. Turn heat off.
Serve with Plain Paratha or Chapatties, or as part of an Indian meal.
Notes
Garlic green or garlic chives can also be added to salads or made into pakoras. Wash them well and tear them into small pieces.
