Saak Bhate - Indian Pureed Greens with Chilli And Coconut

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Saak Bhate - Indian Pureed Greens with Chilli And Coconut

5 1/2 cups firmly packed slivered greens (mustard greens, collard

greens, kale, fresh spinach)

1 tablespoon mustard oil

2 teaspoon black mustard seeds, ground to a powder, mixed with 2

teaspoons water and allowed to stand for 30 minutes

1 green chilli, seeded and chopped

1/4 teaspoon salt

2 tablespoons dried, flaked or shredded sweetened coconut; or freshly

grated; or shredded coconut mixed with 1/4 teaspoon sugar

 

 

 

 

 

 

Bring 3-4 tablespoons water to a boil in a large, deep sided pan. Add

the slivered greens. Cover and turn heat to medium low, and steam

until the greens are tender but still retain their color, 4-5 minutes.

If using spinach, you need only a minute or two.

To puree the greens: do this in batches. Place about 2 T water and

about 2 cups of cooked greens in a blender. Don't use any more water

than necessary to achieve a smooth puree.

 

Place the pureed greens in a sieve about 2.5 centimeters / 1 inch in

diameter. Rest the sieve over a tall tumbler to catch the drippings.

With the back of a large spoon, press down on the greens to squeeze

out moisture. About a cup of liquid will be released into the tumbler.

When no more moisture comes out, set the greens aside.

 

Heat oil in a skillet over medium low heat. Add mustard paste and

green chilli and stir a few times, keeping the skillet partially

covered if the mustard paste starts to splatter. Add the greens and

salt and stir a few times. Add coconut and mix well. Remove from heat.

Serve about 2 tablespoons per person on top of boiled rice.

 

Source: vegan-food.net

Formatted by Chupa Babi in MC: 10.27.06

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