What do you do when you have a tub full of home grown tender mustard greens?
I use them in a salad for lunch or cook them up for dinner into a very tasty Green Lobhia Curry.
Here's what you need:
1/2 Cup Black eye Peas (Soaked till doubled in size)
2 Cups Mustard Greens
1/4 Cup chopped Spinach
1 Tablespoon of chopped Garlic
1 Teaspoon of chopped Ginger
ED7 and Sendha Namak
1 Tbsp Tamarind Extract (Juice) or Lemon.
And here's what you do:
Immerse the Mustard leaves in a tub of water and clean thoroughly rubbing the backside of the leaves gently. Drain out the water and chop the leaves. The pungent smell of mustard will get stronger after the wash.
Add washed and chopped Spinach to it and keep aside.
In a kadai, heat the sesame seed oil till it starts to smoke. Quickly switch off the flame. Wait for a few seconds and add the garlic and ginger to it (it should be sizzling). Switch on the flame to medium and mix throughly so as not to burn or brown the ginger garlic. Add the chopped greens and stir fry till all leaves start wilting. Now cover the kadai with a lid for a few minutes only (the longer you cover, the more the color gets dull and dark).
After opening mash the leaves with the spoon and/or blend with a hand blender to make a smoother paste.
As the paste boils over, add ED7 Spice Mix followed by Sendha Namak.
Mix thoroughly and cook for a few minutes before adding the pressure cooked black eyed peas. Mix again and let it cook on a low flame till flavors have blended. After a few minutes add to it the tamarind juice and allow it to cook till ready.
Serve hot with Chapatis or Roti.
Why we do what we do:
Black eyed peas are one of those fast cooking beans which require less soaking time because they are also sweet and smooth besides being astringent and cooling. Combined here with bitter pungent and rough mustard greens which are heating they provide a complex yet interesting and balanced flavor.
A little bit of spinach not only helps brighten the color of these otherwise dull colored beans, they also add to the flavor & texture, balancing the roughness and pungency of mustard greens.
All other ingredients used (like tamarind) are important for pacifying and balancing the cooling and drying qualities of Vata generated by the main ingredients.
As with all recipes, the sequence of adding ingredients and cooking techniques play an important role in determining the flavor of this dish. A wonderfully tasty dish to welcome spring.
I use them in a salad for lunch or cook them up for dinner into a very tasty Green Lobhia Curry.
Here's what you need:
1/2 Cup Black eye Peas (Soaked till doubled in size)
2 Cups Mustard Greens
1/4 Cup chopped Spinach
1 Tablespoon of chopped Garlic
1 Teaspoon of chopped Ginger
ED7 and Sendha Namak
1 Tbsp Tamarind Extract (Juice) or Lemon.
And here's what you do:
Immerse the Mustard leaves in a tub of water and clean thoroughly rubbing the backside of the leaves gently. Drain out the water and chop the leaves. The pungent smell of mustard will get stronger after the wash.
Add washed and chopped Spinach to it and keep aside.
In a kadai, heat the sesame seed oil till it starts to smoke. Quickly switch off the flame. Wait for a few seconds and add the garlic and ginger to it (it should be sizzling). Switch on the flame to medium and mix throughly so as not to burn or brown the ginger garlic. Add the chopped greens and stir fry till all leaves start wilting. Now cover the kadai with a lid for a few minutes only (the longer you cover, the more the color gets dull and dark).
After opening mash the leaves with the spoon and/or blend with a hand blender to make a smoother paste.
As the paste boils over, add ED7 Spice Mix followed by Sendha Namak.
Mix thoroughly and cook for a few minutes before adding the pressure cooked black eyed peas. Mix again and let it cook on a low flame till flavors have blended. After a few minutes add to it the tamarind juice and allow it to cook till ready.
Serve hot with Chapatis or Roti.
Why we do what we do:
Black eyed peas are one of those fast cooking beans which require less soaking time because they are also sweet and smooth besides being astringent and cooling. Combined here with bitter pungent and rough mustard greens which are heating they provide a complex yet interesting and balanced flavor.
A little bit of spinach not only helps brighten the color of these otherwise dull colored beans, they also add to the flavor & texture, balancing the roughness and pungency of mustard greens.
All other ingredients used (like tamarind) are important for pacifying and balancing the cooling and drying qualities of Vata generated by the main ingredients.
As with all recipes, the sequence of adding ingredients and cooking techniques play an important role in determining the flavor of this dish. A wonderfully tasty dish to welcome spring.
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