Mustard Greens - Indian xp

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Mustard Greens - Indian

18 oz spinach, very finely chopped

18 oz mustard greens (just their leaves with their stems), very finely

chopped

5 tbsp coarsely chopped garlic

4-6 fresh hot green chillies

1 1/2 -2tsp salt

5-6 tbsp cornmeal flour, about

3 tbsp ghee or vegetable oil

1 medium-large onion, (4oz) finely chopped

2 in piece of fresh ginger, peeled and cut into thin long slivers

2 medium-sized tomatoes, finely chopped

a generous dollop of unsalted butter

 

 

 

 

1. Combine the spinach, mustard greens, garlic, chillies, salt and

800ml/1 1/2 pt water in a large heavy-based saucepan. Set over high

heat and bring to the boil. Cover, turn the heat to low and simmer

gently for 1 3/4 hours or until even the stems of the mustard green

leaves have turned buttery soft. With the heat still on, add 5tbsp of

the cornmeal flour, beating constantly with a whisk or traditional

green masher as you do so. Using the same whisk or masher, mash the

greens until they are fairly smooth (a little coarseness is

desirable). The greens will thicken with the addition of the cornmeal

flour. If they remain somewhat watery, add another tbsp or so. Leave

on very low heat.

 

2. Heat the ghee or oil in a separate pan or wok over medium-high

heat. When hot, put in the onion. Stir and fry until it turns golden-

brown. Add the ginger. Keep stirring and frying until the onion is

medium-brown. Put in the tomatoes. Stir and fry until the tomatoes

have softened and browned a little. Now pour this mixture over the

greens and stir it in.

 

3. Empty the greens into a serving dish, top with a dollop of butter

and serve.

 

Serves 6

Preparation time less than 30 mins

Cooking time 1 to 2 hours

 

Source: Flavours of India by Madhur Jaffrey posted on BBC Food

Formatted by Chupa Babi in MC: 10.06.06

 

ChupaNote: use one-pound packages (16 oz) each of baby spinach and

mustard greens (used only the smallest mustard greens as they are the

most tender). Use prepared roasted garlic, subbed jalapenos for the

green chillies, and used olive oil instead of the ghee. Worked fine.

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