1smallgreen chilli( add more if you like it spicier)
5-6cloves garlic
1/2inch fresh ginger rootgrated
salt to taste
drinking waterjust to cover the vegetable once they are ready
Instructions
Wash and core the bittergourd. Slice the bitter gourd into 1 cm thick slices
Wash and cut the brinjal into long cuts.
clean and set the spinach and clean and rough chop the colocasia leaves
Add the vegetables to the pot.
Add the spinach and roughly chopped colocasia leaves
Smash the ginger, garlic and add that to the pot as well. Add salt and just enough water to cover the vegetables.
Cover the pot and cook till the water evaporates
When done serve hot with steamed rice
Notes
The Sichuan peppercorns were a better substitute than the green chillies as traditionally Sichuan peppercorn leaves are used a lot in the recipe. Use green chillies if you like to make it spicy.Traditionally it is the fermented juice of bamboo shoots that are used and not the tomato. I swapped as I have none of the original.