Today is an incredibly hectic day, the last day of mom’s visit, I seem to want to pack everything between these last few days. The children have been feeling the same way, too! I think my poor mother has critiqued countless versions of Maacher Chop, supervised the picking of several buds of Mocha or banana blossom flowers.
She has in turn watched my daughter current dance piece and listened to her piano pieces enough times to forget that Beethoven might have really existed and the little fellow too has regaled her with his art work and music.
Meetings in a world where family members do not live close to each other, often entail farewells and tonight was her last dinner with us for this visit. Among other things, I cooked some beet greens with potatoes, using a simple Bengali seasoning. My love for Beet Greens is well known, and to add some spark to our family repertoire I created this recipe to join the other summer recipe that is already a family favorite.
The delicate reds in the leaves seep into the potatoes giving them a pretty and very unique color. This recipe is also created for Stephanie, for her Dog Days of Summer event that supports her kickstarter project. I hope that you will consider stopping by to support the project.
Beet Greens get a nice Bengali touch, from the addition of nigella seeds. A colorful seasonal recipe that will warm and brighten your table.
- 2 tablespoons mustard oil (can be substituted with regular olive oil)
- 1 teaspoon nigella seeds
- 1 small to medium red onion, very finely chopped
- 1 teaspoon grated ginger
- 2 fingerling potatoes, peeled and diced
- 1/2 teaspoon turmeric
- 1 teaspoon salt or to taste
- 1/2 teaspoon sugar
- 2 to 3 green chilies, slit
- 2 cups finely chopped beet leaves
- Heat the oil on medium heat for about a minute.
- Add in the nigella seeds and add in the onion and sauté it for 3 to 4 minutes and let it turn lightly golden at the edges.
- Add in the ginger and sauté well.
- Add in the potatoes and mix well. Add in the potatoes and the salt and mix well and add in sugar.
- Stir in the green chilies and mix well.
- Add in the beet leaves and cook for 4 minutes, stirring and mixing well until the beet leaves wilt and mix into the potatoes.
- Serve as a side to any meal of your choice.