Shuwanchal is a leafy vegetable common in Gilgit-Baltistan,It resembles watercress Shuwanchal is chopped fine for cooking It can also be roughly chopped, totally depends on your liking Add any cooking oil available, Usually this takes more oil than other vegetable dishes we make in Gilgit-Baltistan Add onion, we prefer green onion for this recipe.
I have added green chilies with onion Add chopped shuwanchal that resembles Watercress It is cooked on high flame with lid open Mix well and leave for few minutes Add salt per taste. You can add red chilies flakes to spice it up at this stage Cook it till the slimy liquid from the vegetable dries out.
You can add chopped onion add this stage also but its optional It takes around 5 minutes on high flames to dry the liquid. It is served right away with roti/tortilla This is how the cooked shuwanchal looks like, It tastes super delicious and it is sometimes served with fresh butter on the side of plate