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Collard Greens Curry

8 Jan

Collard Greens Curry.

For collard greens curry, panch phoran (equal parts of cumin, mustard, fenugreek, nigella and fennel) is added to the hot oil to release the flavor of the seeds. Then ginger garlic paste and chili is added for some heat. Finally collard greens are mixed in and cooked till soft and tender.
Makes: around 1 1/2 Cups of Collard Greens Curry.


Collard Greens 1 Small Bunch
Panch Phoran 1/2 tsp
Ginger 1/2 inch Piece
Garlic 2 Cloves
Dried Red Chiles 1
Green Chiles 2
Salt to taste
Mustard Oil 1 tbsp

Method of preparation:

Separate tough center stalks from the collard leaves.
Thoroughly wash the collard greens.
Roll all the collard leaves together and finely shred them (about 2 cups packed).
Remove stems, wash and finely chop green chiles.
Peel and mince the ginger and garlic.

Heat mustard oil in a wide pan, add panch phoran and let the seeds splutter.
Stir in minced ginger, garlic, green chili and broken red chili.
Fry for couple of seconds before adding chopped collard greens, quarter cup or more of water and salt.
Cook covered on medium low heat until collard greens are tender but still holding a light crunch.
Add more water if necessary and cook covered till done.
Serve collard greens curry with plain steamed rice and dollop of ghee.
Notes:Make sure to cook the collard greens right.

Suggestions:If collard greens are too raw, add few tbsps of water and cook covered till done.
Variations: You can also add sliced onions to the tempering along with a pinch of asafoetida. Substitute collard greens with kale or beet greens or other greens if desired.
Other Names: Collard Greens Curry.