Yield: 4 servings
Measure | Ingredient |
---|---|
450 grams | Fresh mustard or spring greens; finely chopped |
125 grams | Fresh spinach leaves; finely chopped |
3 tablespoons | Sunflower or vegetable oil |
1 large | Onion; finely chopped |
2 teaspoons | Ginger paste |
2 teaspoons | Garlic paste |
1 \N | Green chilli; seeded and chopped |
250 grams | Fresh tomatoes; skinned and chopped |
1 teaspoon | Chilli powder |
1 teaspoon | Salt or to taste |
1 tablespoon | Sunflower or vegetable oil |
25 grams | Chilled butter; cut into small |
\N \N | ; cubes |
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
Converted by MM_Buster v2.0l.