COLLARD GREEN'S CURRY--RM#2

DAY 20 OF RM#2

I really take care that we consume a lot of leafy vegetables and fruits in our diet.Its been three weeks since we had Spinach/other leaves in our meals.So the other afternoon i started out for a little bit of shopping, but was not sure where i was going ,i simply drove to one of the grocery store just 3 miles away. What a time!!They were out of spinach...what else.....i couldnt go back ....so thats when i found this leafy veggie.I made it the next day.I couldnt find much of recipes on this so decided to go with the usual spinach recipe i make very often.It reallytook me a long time to cook bcoz its tough stems.So the next time i just used the leafs avoiding them and added amchur,tomato to disguise its very slight nutty-bitter taste.Since then it found a corner in my refrigerator.

INGREDIENTS:

Collard Greens------------------2 bunches

Onions--------------------------1 big chopped

Tomato--------------------------1 big one boiled,skin peeled and chopped

Garlic----------------------------5 pods chopped

Turmeric-------------------------1/2 tsp

Green chillies--------------------6

Cumin,mustard seeds----------1/2 tsp each

Cumin pwd----------------------1 tsp

Cloves---------------------------3 crushed and powdered

Amchur powder----------------1/2 tsp

Curry powder-------------------1 tsp

Oil-------------------------------5 tbp

Salt------------------------------to taste

DIRECTIONS:

1.Wash the collard greens thoroughly along with the stems.Remove the stems that run down from the top to bottom by folding it along the the length of the stem and slicing the leaf down with a knife discarding the stem.

2.Repeat this with a stack of 6-8 leaves. slice them into 1/2 innch thick slices.

3.Heat oil.Add cumin,mustard seeds,garlic chopped,green chillies and saute.

4.Add onions and saute till nice brown.Drop in sliced leaves slowly in batches.

5.Keep mixing till all the leaves are wilted and cover.Cook on medium-low for 20 mins mixing once for every 5 mins.

6.Add salt,turmeric,crushed cloves,chopped tomato and cover.Cook for another 10 mins sirring well in beween.

7.Add amchur powder,cumin powder,curry powder.Cook coverd for another 10 mins.

8.By this time the leaves almost turn dark and thouroughly cooked.Add chopped coriander leaves and turn off.Serve hot.

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