Hello dearies!!!!! I have been asked many times of how I make the leafy greens. Traditional Maharashtrian recipes may confuse you, as such simple veggies are made in different ways in most households. There is not necessary one way to making it.
I usually use coconut and onion with garlic when making these preparations. The pungent ones like Arugula need something sweeter to balance the sourness, so I use onions and fresh coconut, while Fenugreek seeds tons of garlic with some sweetness to balance out the bitterness.
You will need;
1 bag of cleaned Arugula leaves
1 cup spinach leaves
** you can also use the Arugula salad mix bag we get here in US.
1 medium onion diced
1/2 cup fresh or frozen coconut
2-3 cloves garlic
1 tsp Red chili powder
1 Tsp Jaggery crushed
** You can use honey or sugar if jaggery is not on hand
Salt to taste
1 tbspn Oil
1 tsp Mustard seeds
1 tsp Cumin/Jeera seeds
Pinch of hing/Aesofodita
Pinch of turmeric
The arugula and spinach leaves are already cleaned and washed if using from a bag. If not wash and clean and chop the leaves.
In a wok, over medium heat, heat the oil. Once the oil is hot, add the mustard seeds, let it pop, then add the Jeera seeds, then add the hing and turmeric, add the onion, garlic and let it sweat for 2 minutes till the onion gets transparent.
Then add in the greens and cover and let cook for 5-6 mins. Then add in the coconut, red chili powder and jaggery and salt to taste. Cover and let cook for another 2-3 mins. Remember the greens reduce to half after cooking, so add salt last.
Enjoy this stir fry with some hot phulkas or Pita bread or Bhakri.