Saag Bhajee
indian, main dish, side dish, vegetables
----EUROPEAN MEASURES----
450 gm swiss chard *
----AMERICAN MEASURES----
1 lb silver beet *
----COMMON TO BOTH----
2 teaspoon sunflower oil
1 small onion
1 small garlic clove; finely chopped
1 salt
1 ghee
1/2 teaspoon cummin seeds
1/3 teaspoon garam masala
NB * Saag is usually translated by spinach, though the vegetable used in India is rather more substantial than spinach which tends to cook down to a mush. If you can, try it with Swiss Chard (US Silver Beet).
Wash fresh chard several times to remove dirt, removing the white rib (reserve for another dish) where it leaves the leaf. Chop the leaf into strips and boil (or steam) until tender in just the water adhering to the leaves. Peel the onion, cut it into quarters through root and stalk end, then cut parallel to these cuts to give long thin strips. Chop garlic finely. Heat oil in frying pan and when really hot, add cummin seeds. As soon as they start to pop (a few seconds, usually) add the onion and garlic, turn down heat and cook the onion till golden stirring regularly. Add garam masala and stir well in. Fry for another minute or two, to cook the spices without burning them. Add drained beet to the frying pan mixture, add a knob of ghee (or butter) and fry gently for 5 minutes. Salt to taste. Serve.
Recipe adapted from "Indian Restaurant Cookbook" Pat Chapman and MMed IMH c/o Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 29 Dec 96 National Cooking Echo Ä
Yield: 4 servings