Author Notes
It's a versatile Indian dish that can be made with any green wild plants such as spinach, kale, mint, etc. —eatwithnamie
Ingredients
- stinging nettles, onion, yogurt, coconut flakes, cumin seeds, green chili
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1 handful
stinging nettles or spinach
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1 piece
onion, sliced
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1/2 cup
yogurt
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3 tablespoons
coconut flakes
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1/2 teaspoon
cumin seeds
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4 pieces
black peppercorns
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1-2 pieces
curry leaves
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1 pinch
asafoetida(optional) and sea salt
- mustard seeds, vegetable oil or ghee
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1 teaspoon
mustard seeds
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3 teaspoons
ghee or oil
Directions
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Fry the onion with cumin seeds, black peppercorns, chili, and curry leaves with ghee or coconut oil. If you use other greens like spinach, you can add it fresh.
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When the veggies are soft and the spices are fragrant, add it to the food processor with yogurt and coconut. Whizz it all up till it becomes smooth paste. Add a little water if it’s thick, and season with salt.
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For tempering. fry the mustard seeds with ghee or coconut oil but be warned they will pop and go all over the stove.So make sure you cover it when frying.
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Serve it cold with rice or dip papadum, but you can dip anything in it.
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