| 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
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Converted by MM_Buster v2.0l.
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