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Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 4 cups of kadhi read note
  • 3-4 tablespoons green garlic green chilies, ginger - freshly pounded
  • 1/2 cup tuver na lilva/ fresh pigeon peas green and tender ones
  • 1 bunch Cheel greens picked, washed and chopped
  • 1 tablespoon oil I used sesame oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon turmeric/haldi powder
  • a pinch of hing
  • salt to taste remember kadhi will also have salt

Method
 

  1. In a kadhai, heat the oil, add mustard seeds, hing/asafoetida and pounded green mix.
  2. Add the turmeric and the lilva.
  3. Mix well, add salt.
  4. Add a little water to cook the Lilva, or cover and cook with the water in the lead. This will help reverse steam the Lilva.
  5. Once the the Lilva cook add the chopped Cheel leaves. Stir well.
  6. Cook until the leaves have wilted and cooked. Takes 2-3 minutes.
  7. Now pour in the cooked kadhi. Mix it all up.
  8. Let the Cheel Lilva ni kadhi simmer so that the flavours combine.
  9. Sever hot with any millet flatbread or white corn flat bread.

Notes

Prepare the kadhi as you would, a little thick, add jaggery instead of sugar and a little more of methi seeds in tempering.