Velvety Warm Mustard Pepper Sauce Recipe - Indian

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Velvety Warm Mustard Pepper Sauce Recipe - Indian

1 cup chopped mustard greens or swiss cha; rd

1/2 cup coarsely chopped green pepper

1 large red-ripe tomato, cored, quartered

1/4 cup loosely packed chopped cilantro

2 fresh hot green chiles, stemmed and; seeded

2 garlic cloves, peeled

1 tablespoon mild olive oil

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 tablespoon dijon-style mustard

1 teaspoon sugar

1/2 teaspoon salt, or to taste

1/3 cup heavy cream

 

 

 

 

 

Place greens, pepper, tomato, cilantro, chiles and garlic in a blender

or food processor and process until smoothly pureed. Set aside.

 

Heat oil in a 2-quart saucepan over medium-high heat. Add pureed

mixture and cook, stirring constantly, for 5 minutes. Add the

remaining ingredients. Bring to a boil, reduce heat to low, cover, and

cook until sauce is thick, 12 to 15 minutes.

 

Makes about 2 cups.

 

PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (1

g saturated), 3 mg cholesterol, 41 mg sodium, 0 g fiber.

 

Source: Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

Formatted by Chupa Babi in MC: 10.27.06

 

A full recipe of this sauce is enough for about 1 1/2 pounds of cooked

fish, seafood or firm cubed tofu.

 

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