I am a cookbook hoarder! There, I have said it. And the tendency to buy cookbooks border obsession. So, then naturally logistics issues happen. Like where will store all of these? Again they have to be at the eye level and not shut away in the attic. (Out of sight IS out of mind for me!) So, then I was gifted a Kindle by the Dearest Husband! 😀 And without boring you with the details, I will say that I and e-Cookbooks officially got engaged!
So, one such cookbook is Healthy Subzis by Tarla Dalal! And like the name says, I really need this to get healthy. I am not very great with eating some of the healthy vegetables, by which I mean that, while I will eat some vegetables once in a while, I need more variety in curries if I am to eat them more frequently! And the book has been more than helpful with that! 🙂 I have tried quite some curries from the book and will update my experiences in future blog post! And for today’s lunch, I tried Hara Bhara Khumbh, which according to the book, is a wondrous combination of vibrant spinach and yummy mushrooms cooked with perky ginger, green chillies and garlic. So, here is the recipe, how I made it with some minor modifications to the recipe.
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Saturday lunch when someone like me is let loose at the green grocer's, who has just stocked fresh vegetables! 🙈 – Fulkas – Bhinda Sambhariya ( Pan fried Ladies Finger stuffed with ground peanuts, sesame seeds and spices ) – Hara Bhara Khumbh ( Mushrooms in a Spinach Mint Gravy ) – Gujarati Kadhi – Lilva Rice ( Rice with Tender Indian Beans/Avarekaalu / Mochai Beans, Mint and Spices) I clean and trim the greens on week nights and I have to admit it's a boring task done only with a movie/tv series playing in the background. But it's worth it for weekend lunches like these! 😍 All recipes are adapted from various @tarladalal cookbooks with some minor modifications! Thali 19 of #indianthaliideas ! —– Recipe for Hara Bhara Khumbh: (direct, clickable link to the blog post in the profile @d.srujan ) Ingredients: (makes 3 generous servings) one large bunch of cleaned, trimmed and washed Spinach (roughly 2 cups of leaves, tightly packed), 1 tsp ginger green chilli paste, 2 cloves of garlic, ( the recipe says 4, please adjust to your liking), chopped, 2 tbsp of mint leaves, washed, (not in the original recipe, so you can skip ) 200 gms button mushrooms, cleaned and quartered, 1 small onion, very finely chopped, 2 tsp of oil (the recipe says 1 tsp, but I prefer not to skimp too much on oil), 1 tsp of cumin seeds, 1/2 tsp of turmeric powder, salt to taste, 1 tsp sugar (optional, but highly recommended) Method in the comments below. #weekendlunch #bharwanbhindi #fulkas #mochai #avarekaalu #lilva #kadhi #foodcoma #gujaratithali #gujaraticuisine #EveryDayIndianMeals
Recipe: Makes 3 generous servings (adapted from Tarla Dalal’s Cookbook Healthy Subzis, which you can buy here)
- one large bunch of cleaned, trimmed and washed Spinach (roughly 2 cups of leaves, tightly packed),
- 1 tsp ginger green chilli paste,
- 2 cloves of garlic, ( the recipe says 4, please adjust to your liking), chopped,
- 2 tbsp of mint leaves, washed, (not in the original recipe, so you can skip )
- 200 gms button mushrooms, cleaned and quartered,
- 1 small onion, very finely chopped,
- 2 tsp of oil (the recipe says 1 tsp, but I prefer not to skimp too much on oil),
- 1 tsp of cumin seeds,
- 1/2 tsp of turmeric powder,
- salt to taste,
- 1 tsp sugar (optional, but highly recommended)
- In a pan, cover the spinach with just a little water, about 1/2 to 3/4 cup, so that it is just submerged. Place that pan on lowest possible heat and let it cook for about 5 minutes, till the leaves have just wilted. We don’t need to boil it or cook it at this point. Just wilt it. Don’t worry if all the leaves aren’t immersed. The spinach will wilt and will be submerged as it cooks.
- Drain the water and rinse with cold water to preserve the colour. Once it cools down to room temperature, transfer it to a blending jar, along with garlic, ginger-green chilli paste and mint leaves, if using, and blend it to a smooth paste. Add only a tbsp of water or two if needed, not too much. We don’t need a watery paste. Also, DO NOT blend when HOT. It can cause accidents with the blender jar getting blasted due to the steam which builds up inside it. Set the paste aside.
- In a pan, heat the oil and add the cumin seeds. Once they crackle, add the onion and sauté until it is soft, but not browned. Add the button mushrooms, and mix well. Turn the heat to low and let it cook without a lid, for about 5-7 minutes or until the mushrooms have wilted.
- Once the mushrooms are cooked, season with salt, sugar, turmeric powder and mix well. Add the puree and cook on medium heat for just 1 more minute, stirring well.
- Turn the heat off. Do NOT over cook, the vibrant green color and the nutrients of the spinach will be lost on over cooking.
- Serve hot with Fulkas, Paranthas or Rice.