| 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.
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