Watercress or Chhunali is another local vegetable used in kitchen.
- 2 cups Chhunali / watercresss greens, shred
- 1 tablespoon mustard oil
- 1 teaspoon coriander seeds
- 3 red chillies, broken
- 1 pinch Asafetida / hing
- Sort chhunali. Wash and shred into pieces.
- Heat mustard oil. Splutter coriander seeds and red chillies till brown.
- Add pinch of hing and put shreds. Add salt. Mix.
- Cover and cook on slow flame till greens are soft.
- Serve tangy chhunali ki bhuji along with roti.