| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Spice, The, Trail | 4 | Servings | |
INGREDIENTS
| 450 | g | Fresh mustard or spring |
| greens finely chopped | ||
| 125 | g | Fresh spinach leaves, finely |
| chopped | ||
| 3 | T | Sunflower or vegetable oil |
| 1 | Onion, finely chopped | |
| 2 | t | Ginger paste |
| 2 | t | Garlic paste |
| 1 | Green chilli, seeded and | |
| chopped | ||
| 250 | g | Fresh tomatoes, skinned and |
| chopped | ||
| 1 | t | Chilli powder |
| 1 | t | Salt or to taste |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 266
Calories From Fat: 181
Total Fat: 20.6g
Cholesterol: 13.4mg
Sodium: 1311.2mg
Potassium: 878.5mg
Carbohydrates: 16.8g
Fiber: 9.5g
Sugar: 4.1g
Protein: 9.5g