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Wednesday, September 29, 2010

Indian style Mustard greens dish

Lately, i have been fascinated by Indian food.  Trying to learn new styles and dishes from friends, videos and from books. It is truly an amazing cuisine, endless combinations of incredible spices. As always the key is quality of ingredients. Use very fresh, highly fragrant, flavorful spices.  I get most of mine from Penzey's online. They do not last indefinitely; 6 -12 months is maximum shelf life for most spices.

Take 2 medium potatos, dice them and steam them for 10 minutes. Set aside

Take a big bunch of mustard greens and a bunch of spinach. Clean them up, chop them up and steam them for 10 minutes.

In a food processor, put the greens, a chili, and a small piece of ginger and 1 tsp salt.  Puree this mixture, adding water as needed to make a thick puree. Set aside for a moment.

In wok, place 1/4 cup coconut oil and heat up over medium heat. Add 2 tbsp cornmeal and stir constantly for 2 minutes. Add 1/2 cup water, keep stirring. This will thicken very much. Cook for another half a minute, constantly stirring.

Add the greens to this, mix very well, lower heat and cook for 3-5 minutes.

Serve hot, immediately

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