For this recipe you can use any kind of green vegetable, primarily leafy greens. We generally go to the local Chinese market for most of the greens and and supplement with greens from the local grocery store. We cook all the vegetables and make about 20 servings. For 4-5 servings use a small portion of each vegetable and season accordingly.

Ingredients
mustard greens, kalmishak, baby bok choy, regular bok choy, fenugreek leaf (meti shak), basil leaf, red chard, green chard, spinach, cilantro, kale, collard greens, pui shak, arugala
1/2 cup fresh grated ginger
2 chillies, chopped
1/4 cup kalonji
2 tablespoons salt
1/2. teaspoon hing (asafoetida powder)
3 Tablespoons ghee

Directions
1. Wash and chop into small pieces each of the different vegetables.
2. Melt ghee in heavy 4-5 quart non-stick saucepan over high heat.
3. Add the kalonji, ginger and chili. After a few seconds add the asafoetida powder.
4. Mix the chopped greens and cook on medium heat until they become soft and dry. All of the vegetables may not fit into your pan at first. You will have to cook some and then add some more until you use up all of the vegetables.