#KusumGreensStirFry with #SproutedGreenGram : We get different types of green leafy vegetables here in Raipur, the capital city of Chhattisgarh, India. In other words we can call Raipur as Greens City. Here people use lots of greens in their food to make dals and curries.
This time I bought a bunch of greens called Kusum Bhaji locally. I don't know its English name. Its leaves are thicker than Palak but softer than Radish leaves.
Let me present you how I used this greens to prepare a stir fry with sprouted green gram.
Ingredients :
1/2 Cup Kusum greens
1/4 Cup Sprouted Green gram
1 Tbsp Carrot nicely chopped
1 Tbsp Capsicum nicely chopped
4 or 5 Mushrooms
1 Tsp Green coriander seeds ( optional )
3 cloves Garlich smashed
To Temper :
1 or 2 Red chilly, break into small pieces
1/2 Tsp Mustard seeds
1 Tsp urad dal
1 Tsp oil
Method :
Heat a kadai with oil on slow/medium flame.
Crackle mustard seeds and then add red chilli pieces and urad dal.
Now add garlic and coriander seeds.
Saute for a minute and the add carrot.
Keep stirring for sometime and then add chopped greens and sprouted green gram.
Add salt and mix well.
Keep it closed to cook soft.
Open the lid after a minute and check.
If it is 3/4 th done then add chopped mushrooms and capsicum.
Keep the burner at high to evaporate excess water that is oozing out of greens and mushrooms.
Take care not to over cook greens and capsicum.
Now stir fry is ready.
Transfer into a serving bowl and garnish with coriander leaves.
An excellent side dish for sambar rice [ hot white rice mixed with sambar ]
and rasam rice [ hot white rice mixed with rasam ].
Note :
You may also like to try
Curry Index
Variety of Dishes for Lunch
Recipe Index
This time I bought a bunch of greens called Kusum Bhaji locally. I don't know its English name. Its leaves are thicker than Palak but softer than Radish leaves.
Let me present you how I used this greens to prepare a stir fry with sprouted green gram.
Ingredients :
1/2 Cup Kusum greens
1/4 Cup Sprouted Green gram
1 Tbsp Carrot nicely chopped
1 Tbsp Capsicum nicely chopped
4 or 5 Mushrooms
1 Tsp Green coriander seeds ( optional )
3 cloves Garlich smashed
To Temper :
1 or 2 Red chilly, break into small pieces
1/2 Tsp Mustard seeds
1 Tsp urad dal
1 Tsp oil
Method :
Heat a kadai with oil on slow/medium flame.
Crackle mustard seeds and then add red chilli pieces and urad dal.
Now add garlic and coriander seeds.
Saute for a minute and the add carrot.
Keep stirring for sometime and then add chopped greens and sprouted green gram.
Add salt and mix well.
Keep it closed to cook soft.
Open the lid after a minute and check.
If it is 3/4 th done then add chopped mushrooms and capsicum.
Keep the burner at high to evaporate excess water that is oozing out of greens and mushrooms.
Take care not to over cook greens and capsicum.
Now stir fry is ready.
Transfer into a serving bowl and garnish with coriander leaves.
An excellent side dish for sambar rice [ hot white rice mixed with sambar ]
and rasam rice [ hot white rice mixed with rasam ].
Note :
- Kusum greens can be replaced by any other green leafy vegetable available locally.
You may also like to try
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Curry Index
Variety of Dishes for Lunch
Recipe Index
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