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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Spice, The, Trail 4 Servings

INGREDIENTS

450 g Fresh mustard or spring
greens finely chopped
125 g Fresh spinach leaves, finely
chopped
3 T Sunflower or vegetable oil
1 Onion, finely chopped
2 t Ginger paste
2 t Garlic paste
1 Green chilli, seeded and
chopped
250 g Fresh tomatoes, skinned and
chopped
1 t Chilli powder
1 t Salt or to taste
1 T Sunflower or vegetable oil
25 g Chilled butter, cut into
small
cubes

INSTRUCTIONS

In a heavy saucepan, bring 300ml water to the boil and add the greens
and spinach. Cover and cook over a low heat for 25-30 minutes. Cool
slightly and puree the leaves along with all the cooking liquid.  Heat
the oil in a saucepan or wok over a medium heat and fry the  onions,
ginger, garlic and chilli for 7-8 minutes until the onions  are
browned.  Add the tomatoes and half the chilli powder and continue to
cook for a  further 3-4 minutes.  Add the pureed greens and salt. Cook
for 10-12 minutes or until all  the moisture evaporates and the greens
have a solid appearance. If  using spring greens, stir in half a
teaspoon of prepared mustard.  Remove from the heat and transfer to a
serving dish.  In a small pan or ladle, heat the oil over a medium heat
and add the  chilli powder. Let it sizzle for 15-20 seconds, then pour
the chilli  oil over the greens.  Top with the cubes of butter and
serve.  DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights
reserved.  Carlton Food Network http://www.cfn.co.uk/  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 266
Calories From Fat: 181
Total Fat: 20.6g
Cholesterol: 13.4mg
Sodium: 1311.2mg
Potassium: 878.5mg
Carbohydrates: 16.8g
Fiber: 9.5g
Sugar: 4.1g
Protein: 9.5g


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