In a wok or large skillet, heat 1 tablespoon ghee. Stir-fry carrots, beets and daikon pieces for 1 minute; then cover and cook for 5 minutes. Uncover, stir and test for tenderness. Cook up to another 5 minutes, if needed.

When vegetables are almost softened to desired texture, add dark greens, cover and sauté until greens start to wilt.

Meanwhile, in a small pan, heat remaining 1 tablespoon ghee. When ghee is hot but not smoking, reduce heat and add turmeric, ginger and cumin seeds. Heat until cumin seeds turn brown. Stir in coriander and hing powder.

Toss ghee mixture with vegetables. Stir in salt and cilantro. Serve Sabji in bowls garnished with Fresh Green Chutney.