(Mixed Vegetables with Spinach)


Spinach – ½ bunch
Potato (medium sized) – 1 no.
Tomato (medium sized) – 2 nos.
Brinjal (small) – 1 no.
Dill Leaves – ½ small bunch
Bottle Gourd – ¼ no.
Yam – 20 gms.
Lotus Stem – 1 stick
Bengal Gram – ½ cup
Asafoetida – pinch
Oil – 1 tblsp.
Green Chillies – 4 – 5 nos.
Ginger – ½” piece
Turmeric powder – ¼ tsp.
Salt – to taste
Juice of 1 lime


  1. Soak the Bengal gram in water for approximately 1 hour prior to the cooking.
  2. Wash all the vegetables. Cut the potatoes, yam, brinjal, bottle gourd and tomatoes into small pieces. Cut the lotus-stem into slices and chop the spinach and dill leaves finely.
  3. Heat the oil. When hot, add asafoetida, chopped green chillies, chopped ginger and the Bengal gram. Stir for a couple of minutes till it starts tempering. Add all the vegetables and 1 cup water.
  4.  The same water, which was used for soaking the Bengal gram, can be used.) Cook on a medium-flame. Keep the utensil covered with a lid.
  5. The cooking should take approximately 30 minutes. When the vegetables are almost cooked, take a round spoon and mash them lightly while mixing them. The vegetables are not to be squashed or pureed but only lightly beaten. (This is done to ensure that the Saag thickens in consistency and that all the vegetables are mixed properly)
  6. When the vegetables are mixed/ slightly beaten, add salt, turmeric powder and lime juice.
  7. Serve piping hot.

To serve

When Khichiyo Saag is served for lunch it is to be treated as an accompaniment but when served for dinner, it becomes a part of the main course.
For lunch, it can be eaten with Dar Bhaat Kadi while for dinner it is eaten with Phulko.

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