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Author Notes: It's a versatile Indian dish that can be made with any green wild plants such as spinach, kale, mint, etc. —eatwithnamie
stinging nettles, onion, yogurt, coconut flakes, cumin seeds, green chili
- 1 handful stinging nettles or spinach
- 1 piece onion, sliced
- 1/2 cup yogurt
- 3 tablespoons coconut flakes
- 1/2 teaspoon cumin seeds
- 4 pieces black peppercorns
- 1-2 pieces curry leaves
- 1 pinch asafoetida(optional) and sea salt
mustard seeds, vegetable oil or ghee
- 1 teaspoon mustard seeds
- 3 teaspoons ghee or oil
- 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.
- 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.
- 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.
- Serve it cold with rice or dip papadum, but you can dip anything in it.
- This recipe was entered in the contest for Your Best Cheap Feast