Having gotten back to blogging very recently, i have been full of enthusiasm :). So after posting the recipes celebrating kokum, the plan was to post another recipe the very next day. That would have made it a hat-trick :-D. A post a day, i would have been onto a blogging spree! But how could i, Ms. Musical (the lazy one), get around doing that :-D. So, here i am, after having put the pictures in draft a cpl. of days ago, finally typing the recipe ;).
This is a quick one, but immensly delish! A hearty combination of the beautiful chard and the delectable mushrooms,
something that can be prepared in a matter of minutes and is a great accompaniment to any meal :).
I've used rainbow chard and baby-bella mushrooms here, but other varieties also work fine. Here's how we go about it.
Chard and mushroom sabzi:
- 1 bunch (7-8 leaves) Swiss chard (regular, red, rainbow-they all are good. I love red and rainbow varieties though, because they look so pretty)-chopped coarse.
- 1 and half cup sliced mushrooms
- 1/2 onion, sliced fine
- 1/2 tsp. cumin
- Salt to taste
- red chilli powder to taste
- 1/2 tsp. turmeric
- A pinch of garam masala (equal proportions of cinnamon, cloves and fennel seeds: roasted, cooled and ground into a fine powder. This recipe is one of my favorite masala recipes and works really well with green leafy vegetables. Its a very typical Kerala style spice recipe and i was first introduced to this one by my very dear friend, Ms. Moon).
- 1 tsp. oil
Finally, we sprinkle a pinch or two of the garam masala powder and enjoy this dish with chapatis and dahi or sambar- rice or (you guessed it right) as a sandwich stuffing :).
Add a lil' bit of grated coconut to this dish (use some chopped green chillies in this case, instead of red chilli powder). Try eggplants (the Chinese and Japanese varities) instead of mushrooms, or even green peas or corn. Each results in a delicious quick fix side-dish. Enjoy :).