Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Saak Bhate (Pureed Greens with Chilli And Coconut)

Vegetables - Spinach - -

INGREDIENTS

5 1/2 cups firmly packed slivered greens (mustard greens, collard greens, kale, fresh spinach)
1 tablespoon mustard oil
2 teaspoon black mustard seeds, ground to a powder, mixed with 2 teaspoons water and allowed to stand for 30 minutes
1 green chilli, seeded and chopped
1/4 teaspoon salt
2 tablespoons dried, flaked or shredded sweetened coconut; or freshly grated; or shredded coconut mixed with 1/4 teaspoon sugar

METHOD

Bring 3-4 tablespoons water to a boil in a large, deep sided pan. Add the slivered greens. Cover and turn heat to medium low, and steam until the greens are tender but still retain their color, 4-5 minutes. If using spinach, you need only a minute or two.

To puree the greens: do this in batches. Place about 2 T water and about 2 cups of cooked greens in a blender. Don't use any more water than necessary to achieve a smooth puree.

Place the pureed greens in a sieve about 2.5 centimeters / 1 inch in diameter. Rest the sieve over a tall tumbler to catch the drippings. With the back of a large spoon, press down on the greens to squeeze out moisture. About a cup of liquid will be released into the tumbler. When no more moisture comes out, set the greens aside.

Heat oil in a skillet over medium low heat. Add mustard paste and green chilli and stir a few times, keeping the skillet partially covered if the mustard paste starts to splatter. Add the greens and salt and stir a few times. Add coconut and mix well. Remove from heat. Serve about 2 tablespoons per person on top of boiled rice.

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