April 15, 2007
Collard Green Thoran/ Stir Fry
You will need:
I bunch of Collard Greens
Shallots- 2 sliced
Whole Red chilies- 2
Red Chili Powder-1/4 tsp (optional)
Turmeric- 1/4 tsp
Garlic- 2 cloves
Coconut- 1/4 cup.
Mustard- 1/2 tsp
Salt to taste (use sea salt preferably)
Oil- 1 tbsp
1. Soak the greens in lots of water for 5-10 minutes to get rid of the sand. Wash it well under running water. Let it drain thoroughly. Optional, mop up excess water with paper towels. Remove the central thick stem and chop the leaves finely in ribbons.
2. Pulse the coconut, shallots and garlic together without water in a dry grinder till it looks scrambled.
3. Heat the oil in a pan and add the mustard and then the whole red chilies. Fry till it turns translucent and then add the collard greens and turmeric. Add 2-3 tablespoons of water and keep the pan covered for over 5 minutes on low heat to wilt the leaves. They take longer to cook than regular greens so check the pan after 5 minutes and add water by spoonfuls if needed.
4. Make a well in the middle of the greens and add the coconut mix and cover it with the leaves. Let it cook uncovered on medium flame for another 5-10 minutes till all the water evaporates. Add salt and mix the coconut and leaves. Serve with rice.
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