| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Kashmiri | Bawarch3 | 1 | servings | |
INGREDIENTS
| 2 | Knol kohls; (only the greens) | |
| 3 | Kashmiri red chillies | |
| 2 | Pinches soda bicarb; (2 to 3) | |
| Salt to taste | ||
| 1/2 | Teaspoon; grated garlic | |
| 1 | ts | Wheat flour |
| 3 | c | Water |
| 1 | tb | Oil |
INSTRUCTIONS
Chop green leaves (including stems) into 2" pieces. Wash well and drain. Heat oil in a large deep saucepan. When smoking, add all ingredients except wheat flour. Bring to a boil. Simmer uncovered till most of water evaporates. The leaves should be tender by then. (approx. 30-35 minutes). Sprinkle 1 teaspoon wheat flour and stir well till remaining liquid thickens. Serve hot with kulchas or flavoured rice. Variation: Try substituting knol kohl leaves with big leafed spinach. Making time: 45 minutes Makes: 3 servings Shelflife: Serve immediately Converted by MC_Buster. Converted by MM_Buster v2.0l.
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