Kokna Wild Greens Bhaji
Foraged monsoon greens quickly sautéed with garlic, chilli and coconut, a simple forest-to-plate dish central to Kokna tribal meals.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Kadhai
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 7 g
- carbs
- 9 g
- fibre
- 4 g
- protein
- 4 g
- calories
- 110 kcal
Instructions
- 1
Wash the wild greens thoroughly. Chop them finely.
- 2
Heat the groundnut oil in a kadhai (deep pan) over a medium flame.
- 3
Add the crushed garlic and chopped green chillies. Fry them briefly.
- 4
Add the chopped onion, if using. Cook until it turns soft and see-through.
- 5
Add the chopped greens and turmeric. Toss well to mix everything evenly.
- 6
Cover and cook for 6-8 minutes, stirring occasionally, until the greens soften and wilt.
- 7
Add the salt and cook uncovered for 2 more minutes to dry up any extra liquid.
- 8
Stir in the grated coconut and serve hot.
Chef's tips
Do not overcook the wild greens, just cook until wilted so they keep their fresh bite. Chop them finely so they cook evenly.
Ingredient substitutions
- wild greens → amaranth or spinach leaves
Storage
Best consumed fresh; refrigerate leftovers for up to a day.
Reheating
Reheat briefly in a pan on low flame.
Common mistakes to avoid
- •Adding water, which makes the greens soggy instead of lightly fried.
Serving suggestions
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