The Spur of the Psychedelic Greens – Rainbow Chard Mustard Masala

In the rare event that even a Popeye fanatic in the family should resist spinach, the circumspect Tadka cook quietly slips it in paranthas and soups. The sudden greening of good old golden-brown paranthas and regular, radiant red soups is bound to arch curious brows while the jaws are too busy working on bites and spoonfuls of delectable intakes. But when there’s ample scope to let a psychedelic leafy vegetable play chameleon lest it gets trashed for its spinachy flavor and beet-like bitterness, she jumps right in, playing tease with newly acquired poise. Rainbow Chard, that vibrant cousin of the plain-Jane Swiss Chard, arrives amid fanfare to her kitchen, pouting with its wide-topped flabella while the colorful stems grin coyly and bear the weight of its pomposity. It is her whole enchilada, irrespective of whether she rolls it up in a chilli-doused corn tortilla or not. She actually makes a hodgepodge of it by kicking in such piquant flavors that it tastes like something the Sicilian Gods may have feasted on.

Rainbow Chard Mustard Masala

1 Bunch of Rainbow Chard (even better if it’s organic)
1 Tablespoon light olive oil
1 Teaspoon each of mustard and cumin seeds
A Dash of turmeric
1 Medium-sized potato, cut into thin strips
Red onion, thinly sliced
2-3 Pods of garlic, crushed
Salt to taste
1 Teaspoon each of red chilli powder, coriander powder, cumin powder, roasted fennel powder
A Dash of freshly grated nutmeg
1 Tablespoon spicy brown mustard or horseradish mustard
A dollop of butter if you’re in the mood to indulge

Clean and chop the leafy portions of the rainbow chard into half-an-inch-wide pieces, and finely mince the stems. Keep aside. In a pan, warm up the oil and throw in the seasoning elements – mustard, cumin – once they crackle, add the turmeric and the potatoes. Once the potatoes are almost done, add the onion-garlic. Fry until they cook down, add the rainbow chard, sprinkle some water, add salt, and cook covered on a medium-low flame, until the greens wilt (about 8 minutes or more, if the stems appear hard). Add the red chilli powder and the remaining spice powders, stir well, and add the spicy brown mustard or horseradish mustard in the end. Saute for 2 minutes, and take it off the flame. Mix the butter in and serve hot with breads or rice. For extra kick, garnish with raw onions.

Our Greens are being shared with –

MyMeatlessMondays

Nap-Time Creations

           

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15 Responses to The Spur of the Psychedelic Greens – Rainbow Chard Mustard Masala

  1. Anu says:

    my first time here…

    nice space and very yummy recipes….

    happy to follow you…

    chk out my space too:
    http://anuzhealthykitchen.blogspot.com

  2. Shannon says:

    You had me at psychedelic greens. What a great dish! xo, Shannon

  3. Kelly says:

    Wow this looks fantastic!! Great job!!!

  4. aipi says:

    Stunning shot! The color of the dish is really appetizing!
    US Masala

  5. Oh my goodness, this looks delicious…I have all the spices in my cupboard, now just need some chard. I imagine the spice/mustard method would be divine on many other veggies as well? Can’t wait to give it a try…lovely photos!

  6. thank you for linking this delicious greens to the food palette series black

  7. SpicieFoodie says:

    What a healthy and delicious recipe. I can’t imagine anyone or any child not wanting to eat this. You’ve made my mouth water! Thanks for participating in the giveaway:)

  8. Tadka Pasta says:

    Thanks for coming by with those kind words..we were happy to participate in your giveaway! 🙂

  9. Pingback: Roundup of Let’s Cook: Subzis for Rotis | Tickling Palates

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