Sochal is a wild vegetable found anywhere on the road sides, parks, playgrounds, grazing lands etc. It can also be grown in our kitchen gardens easily. Tastes fabulous after cooking.
Ingredients
- 75o g sochal leaves (mallow leaves).
- 250 g nadir (lotus stem).
- Salt to taste.
- 3 saboot sookhi laal mirchi (red dried whole chillies).
- 1.5 table spoon laal mirch powder (red chilly powder).
- 1/4 table spoon saunth powder (ginger powder).
- 1 medium size pyaaz (onion).
- 3-4 ladles of mustard oil.
- 1 pinch hing (asafoetida).
Method
- Clean sochal leaves, wash 3-4 hours before cooking to drain off the water, peel off the nadir, cut into round chips, wash and keep aside. Cut and wash onion.
- Heat oil in a deep pan, fry nadir and keep in a bowl.
- Fry onions till brown and turn the stove on low flame, put mirchi powder and stir till dark red colours appears.
- Add salt, hing, ginger powder, stir and add sochal leaves and stir gently so that oil and other contents mix with the leaves evenly.
- As soon as sap of the leaves start coming out add fried nadir and saboot mirchi.
- Cook on low flame with occasional stirring till the liquid dries up and oil appears.
- Serve the vegetable with boiled rice.
