A sunny spot, a flower pot, some soil and seeds is all that is required to grow greens of any kind. Swiss Chard proved especially suitable, profilic in leaves production and resistant to pests that seem to plague Amaranth and some of the other greens that are more familiar to me. I tasted Swiss Chard a couple of years ago for the first time and have been hooked. Taking the lead of an article in NPR's Kitchen Window planted a few seeds last summer. I was amazed by the bounty lasting through October. I sowed some seeds a couple of weeks ago and they are sprouting already. Ready to join me in some Swiss Chard growing?
1. 2 big firm green raw mangoes (grated about 2 cups)
2. 1/2 cup sesame oil
3. 2 tsp methi-fenugreek seeds
4. 2 tsp mustard seeds
5. 1 tsp asfoetida
6. 1 1/2 tbsp red chili powder
7. 1 tbsp salt or to taste
1. Roast 3,4,5 one by one and set aside, cool and powder
2. In a Pan (kadai) heat about half of the oil and add the grated mango and saute for a about 8-10 minutes, till they start to lose the moisture.
3. Add the powdered mixture, chili powder and salt and mix
4. Let it continue to cook, now heat the rest of the oil splutter mustard seeds and add it to the mango.
5. Continue to cook till oil starts to separate on the sides.
If you are like me and would love something spicy for breakfast, this is a perfect spread for bread, English muffins or even bagels. Spread some cream cheese, spread a layer of the mango thokku.