Swiss Chard Curry
Easy curry that goes with rotis or on top of crusty bread.
Servings: 4
Equipment
- Pressure cooker, instant pot or steamer
- Blender
Ingredients
- 1 bunch Swiss chard green or rainbow colored stalks
- 1/2 cup onion finely chopped
- 2 cloves garlic crushed or grated
- 1 clove garlic thinly sliced for tempering
Spices
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Pinch asafetida
- 1 tsp red chili powder
- 1 tsp salt to taste
- 1 tsp lemon juice
- 2 tbsp chickpea flour besan
Instructions
- Wash and chop the chard leaves and stems.Pressure cook or steam them with 1/2 c water till soft.Blend when cool.
- Heat oil in a pan and add the mustard seeds, allow them to crackle.Then add the cumin seeds, asafetida and turmeric.Add the pureed chard, salt and red chili powder.Cover and cook on low heat for 5-6 mins.
- Add 2 Tbsp chickpea flour, stir and cook covered for 3-4 mins.Turn off the heat and squeeze some lemon juice.
Tempering or seasoning
- Thinly slice one clove of garlic.Heat 1 tsp oil in a small pan.Add 1 tsp mustard seeds and allow them to crackle.Add the sliced garlic and allow it to turn golden, turn off the heat.
- Pour the tempering on the curry just before serving.
- Serve with rotis, parathas or bhakris ORas a dip or topping for crusty bread