CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
|
1 |
Servings |
INGREDIENTS
12 |
oz |
Spinach, fresh or frozen |
8 |
oz |
Mustard greens, fresh or frozen |
10 |
oz |
Broccoli, fresh or frozen |
10 |
oz |
Kale leaves, fresh or frozen |
1/2 |
c |
Water (or as needed to prevent burning) |
2 |
tb |
Chopped ginger |
1 1/3 |
tb |
Chopped garlic |
1 |
tb |
Chopped small green chilies |
3/4 |
ts |
Tumeric powder |
3/4 |
c |
Chopped onions |
4 |
tb |
Oil (or other sauteeing liquid) |
1 |
c |
Finely sliced onions |
1 |
tb |
Minced garlic |
6 |
|
Dried red chilies (or to taste) |
1/2 |
tb |
Cumin seeds |
INSTRUCTIONS
Taken from Shahnaz Mehta's _Good Cooking from India_.
Wash the greens thoroughly and chop them coarsely. If using frozen greens,
defrost and chop.
In a large pot with a heavy bottom, warm the water and put in all the
greens, ginger, garlic, green chilies, tumeric powder, and choped onions.
Bring to a boil, covered, over moderate heat. Then stir well, reduce heat
to low and simmer, covered, another 50 minutes. Check regularly and add
more water as necessary to prevent burning. The amount of water needed will
depend on your combination of greens and whether they are fresh or frozen.
Remove the pot from the heat and blend the greens (in batches if necessary)
in a blender or food processor along with enough liquid from the pot to
make a puree.
Return all the pureed greens to the pot and simmer until the excess
moisture evaporates and the puree becomes thick.
Meanwhile, in a skillet, heat the oil or sauteing liquid. Saute the sliced
onions until a reddish brown. Add them to the greens. In the same skillet
then saute the minced garlic until it becomes a golden brown. Add the red
chilies and cumin seeds and saute another 1 to 2 minutes. Do not let the
cumin seeds burn. Pour the contents of the skillet into the pot with the
greens. Stir and serve hot.
Sorry I don't have the nutritional information. The only source of fat
would be if you gave in and used a little bit of oil to saute the spices at
the end. Posted to Digest eat-lf.v097.n079 by bgaerlan@ucla.edu (Barbara
Gaerlan) on Mar 22, 1997
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