Elawin
Guru
Serves: 2 to 3 as a main course
Ingredients:
400 g Swiss chard
3 tbsp rapeseed oil
1 tsp black mustard seeds
2 medium brown onions, sliced
600 g Desiree potatoes
3 cm ginger, peeled and grated
4 cloves of garlic, crushed
400 g ripe tomatoes, cut into wedges
1 1/3 tsp chilli powder
1/3 tsp ground cumin
1/3 tsp ground coriander
½ tsp ground turmeric
1 ¼ tsp salt
Method:
1. To prepare the chard, cut the stems from the leaves. Cut the stems into 4 cm pieces and slice the leaves into 4 cm strips.
2. Put the oil into a large lidded frying pan and, when hot, add the mustard seeds. When they pop, add the onions and cook for 12-15 minutes, until soft and golden brown. In the meantime, peel the potatoes and cut into 2 cm cubes. When the onions are ready, add the ginger and the garlic to the pan and cook for a couple of minutes, then add the potatoes and 200 ml water. Cover and cook for 10 minutes.
3. Add the tomatoes and the chard stalks, cover and cook for a further 5 minutes, or until the chard stalks are soft. Add the chilli, cumin, coriander, turmeric and salt and stir gently. Finally, add the chard leaves, coat with the mixture and pop the lid back on for a final 2 to 3 minutes, until the leaves have wilted.
4. Serve with hot chapattis or rice, yoghurt and a little pickle.
Notes:
1. The original recipe (from Fresh India by Meera Sodha) calls for rainbow chard or Swiss chard.
2. Photo: mine
