Soppina Chutney / Mixed greens Chutney

There are days when I do not want to use either the pressure cooker or our staple Toor Dal. Especially summers means an inherent preference for something light. On such days I go for dishes like Chutneys and Mosaru Shale. It does not need long hours in front of the stove. For Soppina Chutney, assorted greens can be used including Spinach, red spinach, Sorrel, Basale etc. Zucchini or Ridge gourd gives this chutney some texture and body.

We will need,
Spinach 1 lb (washed)
Sorrel, Basale, red Spinach etc  1 lb (washed)
Ridge Gourd or Zucchini   1 large (washed & roughly diced)
Onion   1 medium diced
Garlic 4-5 cloves
Green Chillies 5-8 (adjust according to taste)
Salt to taste
Peanut oil  3-4 tbsp
Lemon juice (optional)

Method:

• Heat half a  tbsp of oil in a thick bottom Kadai. Throw in the diced onion, garlic and green chillies. Toast it till the vegetables are golden in colour, about 10 minutes. Remove and set it aside.
• In the same Kadai, heat the remaining oil and throw in all greens and the ridge gourd/ zucchini. Cover and cook till the greens are wilted and the ridge gourd/ zuccchini is cooked, about 20 minutes.
• Allow the mixture too cool. Once cooled, transfer the mixture along with the toasted onions, garlic and green chillies to a food processor and pulse till the mixture comes together but still is chunky.
• Adjust salt and lemon juice if desired.Serve with hot rice and ghee.