Swiss Chard Bhaaji with Onions.

Ingredients:

Swiss Chard - one bunch
Onions - 2 medium cut lengthwise - about one and a half cups

Green chilies - 3-4 chopped or red dry chilies - 2-3 break into small pieces

Salt to taste

Sugar -  a pinch
Oil Tempering - (oil, mustard seeds, hing powder and turmeric powder)

Recipe:   

   

Wash Swiss chard and cut into 1" pieces. Soak it in a big tub of water, rinse the leaves and take them out in a colander and discard water ( sand settles at the bottom). Repeat the process until all the sand is removed. 

Cut onions and slice them thin.
Prepare oil tempering and add chillies.
Add cut onions and sauté for 5-6 minutes. Add cut Swiss Chard leaves and continue stirring until all 
the veggies are tender. Add salt to taste, and pinch of sugar. Mix well and remove from heat.
Add additional 1/2 tsp chilli powder if needed.

Notes: 

1) If you cannot eat green chilies, add red dried chilies to oil tempering.  You can see them and 
remove them before serving.

2) You can add 2 tsp garlic cut lengthwise in oil tempering (don't add hing powder when using garlic in the recipe) and sauté until lightly brown. Add onion after that and follow recipe.
3) You can use any other leafy vegetable like collard green, kale or spinach instead of Swiss Chard.
4) If you don't want to use onion and garlic, omit the step where you add onion in it (Don't forget 
hing powder in the oil tempering) and follow the recipe. When the chard is all cooked add 4-5 table 
spoons of besan flour (or more if needed). Continue cooking for 2-3 minutes until the besan flour is cooked. This style the vegetable becomes kind of dry. Serve with chapati or roti.

Swiss Chard Bhaaji with Radishes

Ingredients:

Swiss Chard - one bunch
Red Radishes - cup and a half

Green chilies - 3-4 chopped or red dry chilies - 2-3 break into small pieces

Salt to taste

Sugar -  a pinch
Oil Tempering - (oil, mustard seeds, hing powder and turmeric powder)

Recipe:

Wash Swiss chard and cut into 1" pieces. Soak it in a big tub of water, rinse the leaves and take them out in a colander and discard water ( sand settles at the bottom). Repeat the process until all the sand is removed.
Cut tops and roots of radishes and slice them thin.
Prepare oil tempering and add chillies.
Add cut radishes and sauté for 3-4 minutes. Add cut Swiss Chard leaves and continue stirring until all
the veggies are tender. Add salt to taste, and pinch of sugar. Mix well and remove from heat.
Add additional 1/2 tsp chilli powder if needed.

Notes: 

1) If you cannot eat green chilies, add red dried chilies to oil tempering.  You can see them and remove them before serving.
2) I don't use onion or garlic when I use radishes as they all are pungent.

3) You can use any other leafy vegetable like collard green, kale or spinach instead of Swiss Chard.
4) Another variation I do with this recipe - When the chard is all cooked add 4-5 table 
spoons of besan flour (or more if needed). Continue stirring and cooking for 2-3 minutes until the besan flour is cooked. This style the vegetable becomes kind of dry. Serve with chapati or roti.