Continue to cook the greens, uncovered, stirring occasionally, until their liquid evaporates and leaves a slight sheen on the leaves, 8 to 12 minutes. Repeat until all the greens have been added and wilted. A handful at a time, drop the mustard or other greens into the spiced oil and stir-fry until they wilt.Stir-fry to take the raw edge off the garlic and to gently blister the chiles (especially the green ones), 1 to 2 minutes. Immediately throw in the garlic and the two varieties of chiles. Add the cumin seeds and cook until they sizzle, turn reddish brown, and are aromatic, 5 to 10 seconds. Heat the oil in a large saucepan or skillet over medium-high heat.A simple meal of Sarson da saag, Makkai ki roti , homemade pickles, and conversation provides fuel for the long, lonely journey ahead.Ģ dried red Thai or cayenne chiles, stems removedĢ fresh green Thai, cayenne, or serrano chiles, stems removedġ pound fresh mustard greens, well rinsed and coarsely chopped, or any combination of braising greensĢ tablespoons ghee (an Indian clarified butter) or butterĪdditional ghee or melted butter for serving (optional)
Pureed Mustard or Braising Greens with Clarified ButterĪ classic dhaba (truck-stop roadside eatery) food, these pureed greens offer nutritious respite to Punjabi lorry (truck) drivers when they step down from their ornately painted vehicles and wipe their brows under the hot afternoon sun.
Recently he shared his recipes for delicious tortilla-like Griddle-Cooked Corn Bread and Pureed Greens with Clarified Butter which are from his book 660 Curries.
This is more important than the time that’s suggested.” In his classes at The Ranch we learned that finding the balance of texture, aroma and colors is key. Focus on what each step is telling you, what’s the end result. “A good recipe,” he says, “should teach you what to do in steps. Three-time James Beard award-winner Raghavan Iyer is always a welcome chef an teacher at our cooking school, La Cocina Que Canta.
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