Mixed Greens Curry

I wanted to use collard greens, but wanted to make something different this time. Then I recollected that my mother used to prepare a mixed greens curry by combining different green leafy veggies. I tried to recollect what all went into that curry and made a mixed greens curry using collard greens, spinach and fenugreek leaves. When my husband tasted the curry today, he just loved it.

Ingredients:
Collard greens - 1 cup, stems removed, finely chopped
Spinach - 1/3 cup, chopped
Fenugreek leaves - 1/3 cup, chopped
Onion - 1, medium sized, roughly chopped
Tomatoes - 2, large, roughly chopped
Garlic - 3 cloves, roughly chopped
Green Chillies - 5, roughly chopped
Turmeric powder - a large pinch
Coriander Powder - 1/2 tsp
Cumin Powder - 1/4 tsp
Mustard Seeds - 1/4 tsp
Oil - 1 tbsp
Salt - As per taste
Tamarind - very small piece (optional)


Method of Preparation:
1. Heat oil in a pressure cooker and add the mustard seeds, after they splutter, add the chopped onions and fry for a minute. Then add the chopped garlic and fry for 30 seconds.
2. Add the chopped tomatoes, turmeric powder, green chillies and fry for 2 minutes.
3. Add the chopped greens - spinach, fenugreek leaves and collard greens and mix well. Stir occasionally until the leaves wilt slightly.
4. If the tomatoes are not very sour, then add a small piece of tamarind. Add salt and 3/4 cup of water.
5. Pressure cook for 3-4 whistles. After the pressure is released, adjust the salt.
6. Enjoy the mixed greens curry with hot steamed rice or rotis/chapatis.
Sending this to "Only greens" by Pari & Saraswathi

Sprouted Chana Palak Curry

Sprouts are very rich in vitamins, proteins, amino acids, digestible energy and phytochemicals. Today's recipe, sprouted chana palak curry, makes use of sprouted chickpeas/garbanzo beans, popularly known as chana in India. Instead of using the kabuli chana, I made use of the Indian variety of kala chana.

Ingredients:
Sprouted Chickpeas/Chana - 2 cups
Spinach/Palak - 100 gms(approximately 4 oz), roughly chopped
Onion - 1 Large, roughly chopped
Tomatoes - 2 medium sized, roughly chopped
Garlic - 1 large clove, finely minced
Yogurt/Curd - 1 tbsp
Chilli Powder - 1 tsp
Cumin Seeds - 1/4 tsp
Oil - 1 tbsp
Salt - As per taste

Grind to Powder:
Cloves - 10
Cinnamon - 2 inch piece
Cumin Seeds - 1/2 tsp
Coriander Seeds - 1 tsp

Method of Preparation:
1. Heat oil in a pressure cooker and add cumin seeds. Once the seeds start spluttering, add the chopped onions. Fry till the onions become transparent.
2. In a pan add very little oil and add the chopped spinach. Fry for 2 minutes and remove from heat.
2. Add the ground spice powder, chilli powder and mix well. Now add the chopped tomatoes, chopped garlic and fried spinach. Mix well.
3. Add yogurt, mix well.
4. Add salt and 2 cups of water. Mix well.
5. Pressure cook till done.
6. Mix well and serve the sprouted chana palak curry with rice or roti.

                                   Sending this recipe to Divya's 'Show Me Your Curry'

MLLA 27 an event by Susan of The Well Seasoned Cook

CWF: LB - Chickpeas being hosted by Nithu and originally started by Kiran