Last night I had a challenge. I had 4 big bundles of greens (Amaranthus) that needed to be cooked.
Greens may not be right term. There was mixture of red and green. What we call Lal shaak and Notay shaak in bengali, or Cholai in Hindi.
The 4 bundles were two big panfuls when I started off. I added a chopped brinjal in that.
Simple. Heated oil. Added the chopped brinjal, Then slowly put some greens, and pushed it down. Waited for a few minutes, then another lot. Kept doing that , till the big lot was taken in. All this when the flame was at the lowest.
After about 10 minutes, I removed the cover and tried to mix around the greens. It was still not soft. So added some salt and let it stay for 5 minutes.
After 5 minutes it had let off some water, so I got a big ladle and tried to mix around the greens.
Success.
Then covered again.
This process kept going till the volume had subsided a lot.
After that it was simple.
Finally I was left with bowl full of cooked greens.
Had that with moong dal and rice.
Greens may not be right term. There was mixture of red and green. What we call Lal shaak and Notay shaak in bengali, or Cholai in Hindi.
The 4 bundles were two big panfuls when I started off. I added a chopped brinjal in that.
Simple. Heated oil. Added the chopped brinjal, Then slowly put some greens, and pushed it down. Waited for a few minutes, then another lot. Kept doing that , till the big lot was taken in. All this when the flame was at the lowest.
After about 10 minutes, I removed the cover and tried to mix around the greens. It was still not soft. So added some salt and let it stay for 5 minutes.
After 5 minutes it had let off some water, so I got a big ladle and tried to mix around the greens.
Success.
Then covered again.
This process kept going till the volume had subsided a lot.
After that it was simple.
Finally I was left with bowl full of cooked greens.
Had that with moong dal and rice.
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