Heat oil in a sauté pan on medium heat. Add onions, garlic, green chilies and carrots. Sauté until the onions turn translucent, about 4~5 minutes.
2 teaspoons Oil, 1 small Onion or 3~4 scallions, chopped (optional), 2 Garlic cloves, finely minced, 2~3 Green chilies, slit, 6~8 Curry leaves
Next add carrots and cook for 3~4 minutes. Stir in the chopped bok choy, spinach and turmeric. Mix well. Cook until the carrots are tender and the greens have wilted, about 8~10 minutes.
2~3 Medium Carrots, peeled and diced, 4~6 bunches Baby Bok Choy, thoroughly washed and chopped, 2~3 cups Baby Spinach, chopped*, ¼ teaspoon Turmeric
Season with garam masala and salt. Mix well and cook for another couple of minutes. Turn off the heat. Serve hot with rice and dal.
1 teaspoon Garam Masala, To taste Salt