Potato and Red Chard Subzi

Red Chard and Potato Subzi

This is a very simple dish of potato and greens. The flavour of green chillies comes through along with the mild heat. For additional heat, garnish with red-chilli flakes, which adds to visual appeal too! This recipe goes to Veggie/Fruit a Month Event, hosted at Dil Se, started by Priya Mitharwal. It also goes to Food Palette -Green and Anyone Can Cook series.

Ingredients

1 cup: Red Chard, chopped and tightly packed

1 large potato, peeled and cut into chunks/wedges

2 cloves of garlic, crushed

3 hot green chillies, slit

1/2 tsp of cummin seeds

1/4 tsp of fennel seeds [ optional]

1/4 tsp of turmeric powder

Salt

1 dried red chilli, flaked

2 tbsps vegetable oil

Method

Heat 1 tbsp of oil

Temper the cummin and fennel seeds,

Add the crushed cloves of garlic,

Add the finely chopped red chard leaves

Saute for 5 minutes / until cooked on medium high

Season with salt and keep aside.

Cut one Potato [2  1/2 cups of chunks]  into chunks/wedges [baking potato used here]

Heat the other tablespoon of oil,

Add the potato chunks and toss it in the oil

Cook for 4- 5 minutes

Add the slit green chillies

Add the turmeric powder and salt

Cook for a couple of minutes,

Add 2 tbsps of water and put the lid on,

Turn the flame to a little lower than medium high

Cook until done

Mix the cooked red chard and mix well with the potatoes.

Serve.