It is always amazing to see how fast kids bond with their grandparents even if they never met them before. My in-laws were visiting us for couple of weeks and they were seeing my little one for the first time. But it took her just a few hours to get to know them and in no time she was playing with them as if she’s known them forever.
So my kids had a great time playing and having fun with the grandparents and we had great time enjoying the yummy dishes my MIL cooked. She made some new and interesting dishes and I made sure I clicked them and wrote the recipes down, so I don’t forget.
Today’s dish is a very interesting one made with locally available greens, Chukkakura (Green sorrel/ Khatta palak) & Gongura (sorrel spinach). Luckily I planted both of them in my container garden and they were ready to be harvested while my in-laws were here.
This curry tastes sour because both the greens being used are inherently sour. The sourness is balanced with the spiciness of the red chilies and the pungency of the garlic. Either chickpeas or soaked and cooked chana dal can be used.
- 1 cup Chickpeas - cooked
- 2 Chilies Green
- 4 cloves Garlic , finely chopped
- 6 ~ 8 Curry leaves
- 1 tsp Mustard seeds
- ½ tsp Fenugreek seeds
- 3 chilies Dry red (adjust as per taste)
- to taste Salt
- Combine the greens and green chilies in a saucepan. Add ½cup of water and bring the mixture to a boil. Simmer the greens until they are very tender. Turn off the heat and mash them until smooth.
- Heat 2tsp oil in a pan, add mustard and fenugreek seeds; once the seeds start to splutter add the red chilies, garlic and curry leaves, cook until garlic starts smelling fragrant and turns golden.
- Next add the mashed greens, chickpeas and salt. Simmer for 6~8 minutes for the flavors to mingle. If the curry looks too thick, add some water.