| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | The, Spice, Trail | 4 | servings | |
INGREDIENTS
| 450 | g | Fresh mustard or spring greens; finely chopped |
| 125 | g | Fresh spinach leaves; finely chopped |
| 3 | tb | Sunflower or vegetable oil |
| 1 | lg | Onion; finely chopped |
| 2 | ts | Ginger paste |
| 2 | ts | Garlic paste |
| 1 | Green chilli; seeded and chopped | |
| 250 | g | Fresh tomatoes; skinned and chopped |
| 1 | ts | Chilli powder |
| 1 | ts | Salt or to taste |
| 1 | tb | 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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