1,000 Indian Recipes (226 page)

2.
Return to the pan, cover, and simmer over medium heat until the greens are very smooth, about 30 minutes, adding up to
¹
⁄
₂
cup more water, if needed. During the last 10 minutes, add the corn meal, a little at a time, until all of it is incorporated.

3.
Heat the oil and ghee in a medium saucepan over medium-high heat, add the onion and ginger matchsticks, and cook, stirring, until golden, about 10 minutes. Add the minced ginger and garlic, stir about 1 minute, then add the green chile pepper and tomato and cook until the juices evaporate, about 5 minutes.

4.
Add the coriander, fenugreek leaves, and garam masala and transfer everything into the mustard greens. Mix well and simmer another 20 to 30 minutes. Transfer to a serving dish and swirl in the yogurt, with parts of it visible as a garnish.

5.
In a small pan, heat the butter over medium heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the paprika and black salt (if using), and drizzle over the greens as a garnish. Serve.

Mustard Greens with Cauliflower Florets

Gobhi Sarson

Makes 4 to 6 servings

Here is another way of preparing this wintertime favorite. To enjoy it the traditional way, serve it as Punjabis do—with lots of whipped butter (though I tend to use just the bare minimum or use the American adaptation of nonfat sour cream).

2 large bunches mustard greens (about 1
¹
⁄
₂
pounds), trimmed and coarsely chopped

1 small bunch spinach (about 8 ounces), trimmed and coarsely chopped

1 to 1
¹
⁄
₂
cups water

1 large onion, coarsely chopped

6 to 8 quarter-size slices peeled fresh ginger

2 large cloves fresh garlic, peeled

1 fresh green chile pepper, such as serrano, stemmed

1 large tomato, coarsely chopped

2 tablespoons corn meal

2 tablespoons corn or mustard oil, or melted ghee

1 teaspoon cumin seeds

1 tablespoon coarsely ground coriander

1 teaspoon dried fenugreek leaves

1 teaspoon garam masala

¹
⁄
₄
teaspoon ground turmeric

1 teaspoon salt, or to taste

1 small head cauliflower (about 1 pound), cut into 1
¹
⁄
₂
-inch florets

¹
⁄
₂
cup nonfat plain yogurt, whisked until smooth

1 tablespoon whipped unsalted butter or nonfat sour cream

1.
Place the mustard greens and spinach in a large nonstick wok or saucepan and add 1 cup water. Cook over medium-high heat until wilted, about 5 minutes. Let cool, then coarsely process in the food processor.

2.
In the same work bowl, process together the onion, ginger, garlic, and green chile pepper until minced. Transfer to a bowl. Then purée the tomato and corn meal.

3.
In a separate large nonstick saucepan, heat the oil (or ghee) over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the onion-ginger mixture and stir until golden, about 5 minutes. Add the puréed tomato and cook, stirring, until most of the juices evaporate, about 3 minutes. Stir in the coriander, fenugreek leaves, garam masala, turmeric, and salt, then add the cauliflower florets and cook, stirring, over medium heat, about 5 minutes.

4.
Add the yogurt, a little at a time, stirring constantly to prevent it from curdling. Cover the pan and cook, stirring occasionally, until the florets are crisp-tender, 7 to 10 minutes. Add the puréed greens and continue to simmer until the florets are soft and the greens are smooth and creamy, adding up to
¹
⁄
₂
cup more water, if needed, 15 to 20 minutes. Transfer to a serving dish, swirl in the butter (or sour cream), and serve.

Savory Fruit Curries

Green Mango Curry

Manga Kari

Makes 4 to 6 servings

This sweet-and-sour dish is a Kerala favorite, meant to be served over rice or with
chapatis
(whole-wheat griddle breads) and
paapads
(spicy lentil wafers). In Kerala, they use the small, green, unripe mangoes (
kairi
) with the peel and all, and cut them in large pieces, through the center seed. (This is generally done by the vendors, who use special knives, though some families do it themselves at home.) But these days more and more people simply cut around the center seed. They may or may not peel the mangoes. I generally peel mangoes with a vegetable peeler.

1 tablespoon
South Indian Sambar Powder
(or store-bought)

2 large unripe green mangoes, cut into 1
¹
⁄
₂
-inch pieces (peeled or unpeeled)

1 tablespoon peeled minced fresh ginger

1 tablespoon minced fresh curry leaves

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

¹
⁄
₄
teaspoon ground turmeric

1 teaspoon salt, or to taste

2
¹
⁄
₂
cups water

1 tablespoon coconut or peanut oil

¹
⁄
₈
teaspoon ground asafoetida

¹
⁄
₄
cup grated jaggery (gur)

¹
⁄
₄
cup finely chopped fresh cilantro, including soft stems

¹
⁄
₄
teaspoon garam masala

1.
Prepare the sambar powder. Then, in a large non-reactive saucepan, add the mangoes, ginger, curry leaves, green chile peppers, turmeric, salt, and 2 cups water, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the mango pieces are soft, 10 to 12 minutes.

2.
Heat the oil in a small nonstick wok or saucepan over medium-high heat and add the sambar powder and asafoetida, stir a few seconds, then mix into the mango.

3.
Dissolve the jaggery in
¹
⁄
₂
cup water, then strain and discard any residue. Add to the mango pieces. Mix in the cilantro and cook about 2 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

Mango Curry with Split Pigeon Peas

Manga-Toor Dal Kootu

Makes 4 to 6 servings

Kootu
is a south Indian soft-cooked combination curry, typically made with one or a mixture of vegetables or fruits, and split pigeon peas (
toor dal
), yellow split chickpeas (
channa dal
), or yellow mung beans (
dhulli mung dal
). This often-made summer dish is somewhat sweet from the mangoes and the coconut milk, but the yogurt and chile peppers, as well as the fragrant spices, more than balance the sweetness. Serve it over rice with a side of
Spicy South Indian Potatoes
.

¹
⁄
₂
cup
Coconut Milk
(or store-bought)

¹
⁄
₂
cup dried split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water

¹
⁄
₂
teaspoon salt, or to taste

¹
⁄
₄
teaspoon ground turmeric

3 cups water

2 medium firm ripe mangoes, peeled and cut into 1-inch pieces

¹
⁄
₂
cup nonfat plain yogurt, whisked until smooth

2 tablespoons peanut oil

3 to 4 whole dried red chile peppers, such as chile de arbol

1 teaspoon black mustard seeds

1 teaspoon cumin seeds

¹
⁄
₈
teaspoon ground asafoetida

¹
⁄
₂
teaspoon coarsely ground fenugreek seeds

1 tablespoon dried curry leaves

¹
⁄
₄
cup finely chopped fresh cilantro, including soft stems

1.
Prepare the coconut milk. Then, in a large saucepan, cook the dal, salt, and turmeric with 2 cups water, over medium-high heat for the first 2 to 3 minutes and then over medium heat until soft, 15 to 20 minutes.