Name: Green Platter recipe by Rimjhim Agarwal at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: For Spinach Paratha :-; 1 cup chopped spinach; Wheat flour 2 cups; Salt 1/2 teaspoon; Chili powder 1/4 teaspoon; Oil 5 teaspoon; Turmeric 1/2 tsp; Water as required; For Sponge gourd Radish:-; Sponge gourd 1/2 kg, chopped in small pieces; Radish 1/2 - chopped into small pieces; Salt 1 teaspoon; Turmeric 1/4 teaspoon; Coriander powder 1 teaspoon; Cumin seeds 1/8 teaspoon; Chili powder 1/4 tsp; Garam masala 1/2 tsp; Amchur powder 1/4 tsp; Oil 2-3 teaspoon; For Bhendi Sabji:; Lady finger 1/2 kg, chopped into small roundels; Onion 1 big, finely chopped; Cumin seeds 1/2 teaspoon; Salt 1 teaspoon; Turmeric 1/4 teaspoon; Coriander powder 1 teaspoon; Chili powder 1/2 teaspoon; Oil 1/8 cup

Ingredients Serving: 4

For Spinach Paratha :-
1 cup chopped spinach
Wheat flour 2 cups
Salt 1/2 teaspoon
Chili powder 1/4 teaspoon
Oil 5 teaspoon
Turmeric 1/2 tsp
Water as required
For Sponge gourd Radish:-
Sponge gourd 1/2 kg, chopped in small pieces
Radish 1/2 - chopped into small pieces
Salt 1 teaspoon
Turmeric 1/4 teaspoon
Coriander powder 1 teaspoon
Cumin seeds 1/8 teaspoon
Chili powder 1/4 tsp
Garam masala 1/2 tsp
Amchur powder 1/4 tsp
Oil 2-3 teaspoon
For Bhendi Sabji:
Lady finger 1/2 kg, chopped into small roundels
Onion 1 big, finely chopped
Cumin seeds 1/2 teaspoon
Salt 1 teaspoon
Turmeric 1/4 teaspoon
Coriander powder 1 teaspoon
Chili powder 1/2 teaspoon
Oil 1/8 cup

Instructions

For sponge gourd radish sabji :-
Heat oil in a pan
Splutter cumin seeds and add veggies. Mix well
Stir fry for 1 minute
Add salt and spice powders. Mix well
Add little water, cover and cook over medium flame until veggies are tender
Add garam masala and dry mango powder. Mix well
For ladyfinger sabji:-
Heat oil in a pan
Splutter cumin seeds
Add onion and saute for 2 minutes
Add ladyfingers and gently mix
Stir Fry for 3-4 minutes
Add salt and turmeric. mix well
Cover and cook over low heat until done
Stir fry over high heat until crisp. Add remaining spices and Mix well
For spinach paratha:-
Blanch spinach and make smooth puree
In a bowl, add flour, spice powders and salt.Mix well
Add 2 tsp oil and spinach puree. Knead to form smooth dough
Divide dough into equal portions and Roll into paratha
Heat tawa. Cook Paratha until crispy and golden brown on both sides. Drizzle oil all over. Serve hot with prepared Sabjis

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