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Tuesday, February 1, 2011

Sarsoon ka Saag

with yogurt, dal, and rice

a.k.a. Mustard greens cooked with a little cornmeal, punjabi-style. I picked a bunch of greens at the garden, purple osaka mustard and chard from Sara's plot, and went looking for a recipe. Julie Sahni's Classic Indian Vegetarian and Grain Cooking hooked me up. I sorta followed the recipe [was supposed to use fenugreek greens instead of seeds, fresh chilies, and it was supposed to be more soup-y, so you are supposed to add cornstarch], and it sorta tasted pretty good :)

Sarsoon ka Saag:
2 lbs mustard
1 lb chard
fenugreek seeds
1/4 c corn meal
couple of dried chilies
asafoetida
2.5 c water
salt
ghee
1" piece of ginger
couple of cloves garlic

Chop up greens, I used the stems, too, but wasn't supposed to. Fenugreek, cornmeal, chilies, asa, water. Cook for a while, stickblend. Salt. In a skillet do the ghee, garlic, ginger, pour over the top.

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