Did you know that the green leafy vegetable of the chard family is a cousin of the beetroot? Same family, different uses. It is interesting that while growing up in India we ate beets pretty often but never used the gorgeous red-veined leaves. You can buy rainbow colored stalks or the plain green ones; after cooking they both look and taste the same. The rainbow chard is visually more appealing, especially if you use it in a salad. I love to cook chard because it is sturdier than spinach and has a taste that is a bit spicy and bitter, which reminds me of mustard greens.

Eating green leafy vegetables in one form or another for dinner with a thick roti made of millet is still a daily practice in my mother’s kitchen. Swiss chard has a bite to it and hence is perfect for making a thick seasoned puree, topped with a mustard seed tempering. Most leafy greens can be made using this recipe and make a hearty meal when paired with a paratha or a bhakri.

The most common leafy greens I grew up eating were fenugreek (methi), amaranth (lal maath), and sorrel leaves (chuka) with either a sorghum or millet hand-flattened bread (bhakri). There would be a side of raw sliced onions with a squeeze of lemon juice and dash of salt and a dollop of ghee or home made white butter. I look back and cherish those simple meals, which were gluten free, vegetarian and chock full of nutrition.

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Step by Step

1. Wash and chop one bunch of chard, including the stems, discard any brown leaves.
2. Pressure cook in a pressure pan with 1/2 cup water (2 whistles), or in an instant pot (5 mins on high pressure), or in a steamer till soft.
3. When cool, blend to a puree.
4. Finely chop 1 small or 1/2 medium onion.
5. Grate or crush 2 cloves of garlic.
6. Heat oil in a pan.
7. Add mustard seeds and wait till they are done crackling.
8. Add cumin seeds, asafetida and turmeric.
9. Add the crushed garlic and allow it to become slightly brown and release its aroma.
10. Add the chopped onion and cook till transparent.
11. Add the pureed chard, salt and chili powder.
12. Cover and simmer on low heat for 5-6 mins.
13. Add 2 Tbsp of chickpea flour (besan) and mix it well.
14. Cover and cook for 3-4 mins.
15. Turn off the heat and squeeze some lemon juice.
16. Now prepare the tempering:
    • In a small pan heat 1 tsp oil, add 1 tsp mustard seeds and allow them to crackle
    • Thinly slice 1 clove of garlic and add it to the oil
    • Allow the garlic to turn golden brown
17. Pour on top of the warm curry just before serving.

Some Tips

Pick a bunch of chard leaves that looks fresh and the leaves are not droopy. Green chard leaves tend to be wide with a thick white stem and not always shiny.

The rainbow colored chard leaves are shinier looking and come in red and yellow stalks. The taste is the same actually so you can buy either.

I tend to buy 2 bunches at a time and make a large batch of this curry.

I make a paratha dough with some of it the following day.