Am­bil­iti saaga

Down to Earth - - FOOD -

1 bowl of creep­ing wood sor­rel 2-3 gar­lic pods 2-3 green chilies Salt to taste Mus­tard oil for sea­son­ing Banana/sal leaf for roast­ing Wash the fronds and shoots thor­oughly; drain the wa­ter. Wrap the greens along with chopped gar­lic and chilies in a banana or sal leaf and tie it up with a thread. Place the sealed greens in an oven or on a char­coal grill for less than five min­utes. The leaves will char into a smoky brown colour. Take out the steamed greens, add salt and mus­tard oil, and mix well. Serve hot with rice. Most peo­ple en­joy the dish with pakhala bhaata (rice soaked in wa­ter overnight).

If you do not have the means to roast the greens, sim­ply place the in­gre­di­ents in a wok and cook over a low flame with the lid cov­ered. The mois­ture-laden fronds will re­lease wa­ter, help­ing the greens to get steamed. Switch off the burner af­ter five min­utes. Add salt and mus­tard oil to the cooked greens. Mix well.

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