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MIX VEG & SORREL LEAVES CURRY

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Full of nutrients, sorrel leaves give our bodies a punch of health. The leafy green vegetable, looks a lot like spinach. The sorrel leaves are originated from Europe and called as Spinach duck, Sour grab or Sour grass.  When I found sorrel leaves first time in market, I wonder what can I prepared with this leaves. Local tribal ladies called this as khatta palak. But this leaves tastes totally different from palak. The sourness of these leaves can be adjusted with adding jaggery with it.

 

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Natures has something for everyone. Sometimes, something amazing things comes from unexpected sources, like leaves. Sorrel leaves are commonly used in both as fresh and dried herb in cooking.sorrel leaves are low in calories and high in water contains, which makes it’s a healthy food choice for health conscious people.

 

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 Following are the health benefits of sorrel leaves ::

  •  Ability to boost eye sight & Improve digestion

  • Strengthen the immune system , Build strong bones.

  • Increase energy levels & appetite

  • Excellent for  hair and skin because its Slow the aging process

  • Protest against diabetic , Prevent breast cancer, cancer & Tumor.

 

so much of benefits na…so, lets make this curry more healthy. yes, by adding spouts..lima beans spouts and green gram spouts, I added these two spouts with the curry. Lima beans are prettily available in my area during winter.its a healthy option to mix spouts with the regular dal subzi.

INGREDIENTS ::

Sorrel leaves – 1 bunch

Green gram spouts –  3 tbsp

Lima beans spouts – 3 tbsp

Potato – 1 no

Small brinjal – 1 no

Chopped Pumpkin – ½ cup

French beans – 1/4th cup

Chopped radish – 1/8th cup

Medium sized Onion – 1 no

Ginger garlic paste – 2 tsp

Coriander powder –  ½ tsp

Chicken masala – ½ tsp

Chilli powder – 2 tsp

Kitchen king masala – 1 tsp

Amchoor powder – 1 tsp

Kastoori methi – 1 tsp

Green chilli – 2 no

Oil- 2 tbsp

Salt & Jaggery – to taste

 

METHOD OF PREPAARTION ::

 

Pressure cook lima beans spouts with cup of water and salt for 2 whistle.

Wash and chopped sorrel leaves finely.

Chop all the vegetables into medium cubes.

Finely chop green chilies and onion.

Heat oil in a wide pan.when oil comes to smoking point add chopped green chillies , soute for few seconds.

Add ginger garlic paste , fry well ,till its raw smell gone .

Add chopped onions now, sauté well.

When onions turns translucent add all the dry masalas, along with salt.

Mix nicely. After few minutes the masala will leaves oil and smells like cooked well.

At that point add kastoori methi , mix for 30 seconds.

Add all the chopped vegetables, keep the flame high for 1 minutes.

Add salt according to the vegetables.

Add chopped sorrel leaves ,green gram spouts and keep mixing for 60 seconds.

Lower the flame and put a lid. Stir occasionally.

When all the water evaporates add cup of water.

Wait till the curry boils, put a lid and cook in low flame.

When vegetables are half done add cooked lima beans spouts, cover again .

Cook till all the vegetables are done .

Add jaggery according to your preference, adjust the seasoning , mix once and switch off the flame.

Serve hot with garam garam chapatti or plain rice.

 

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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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