Regular arugula is pretty bitter to begin with and even for most adults, it is an acquired taste.
In other words, there was no way the kids would've eaten it as-is.
To reduce the bitterness I combined equal parts of spinach and wild arugula to make this bhaaji.
It was delicious!
The bitterness was noted, acknowledged, and (surprisingly) appreciated by all.
I'm definitely going to make this again, and again....
The potatoes play a supporting role in this dish, the wild arugula is the real star.
Ingredients
2 cups wild arugula, washed & chopped
2 cups spinach, washed & chopped
10-15 small potatoes (Halve the smaller ones and quarter the slightly larger ones)
2 tbsp oil
1 tsp mustard seeds
4-5 heads of spring onions (or 1 small onion), thinly sliced
1 tsp ginger-garlic paste (optional)
1 jalapeno, minced
salt, to taste
lemon juice
Method
Heat oil, add the mustard seeds and when they start spluttering add the jalapeno and onions.
Saute on low heat till the onions start browning.
Add the ginger-garlic paste, if using.
Add the potatoes and give them a good stir.
Put the lid on and let them cook. If they start to stick to the pan, add a bit of water.
When the potatoes are almost cooked, add the wild arugula, spinach, salt, and the lime juice. Stir well.
Continue cooking till the arugula and spinach wilt.
Adjust the salt as required.
Serve with phulkas/ rotis/chapatis/pita or rice.
This is my entry for Nupur's A-Z of Indian Vegetables food blog event.
