| 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 |
|
|
Salt to taste |
| 1/2 |
|
Teaspoon, grated garlic |
| 1 |
t |
Wheat flour |
| 3 |
c |
Water |
| 1 |
T |
Oil |
INSTRUCTIONS
3
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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