Bengali Chilli Greens With Coconut Cream and Mustard Seeds

The recipe comes from “Waitrose Food Illustrated” Magazine, March 2004. I haven’t made this but it sounds very good. According to the introduction, the coconut cream softens the robust flavours of the other ingredients in this dish. This quantity serves 4-6 as part of a meal. Alternately you could serve this as a main dish and I’m guessing it would then serve about 3 people.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 2  tablespoons ghee
• 1  onion, sliced
•  salt & freshly ground black pepper
• 1  tablespoon black mustard seeds
• 1 -2  green chili, deseeded and finely chopped
• 600  g  shredded greens (such as spring greens, savoy cabbage, cale)
• 200  ml coconut cream

Directions

1. Heat half of the ghee in a pan over a medium-low heat and gently fry the onion until lightly caramelised; sprinkle with a pinch of salt and add the mustard seeds, fry for a little longer to release the mustard oils; set aside and keep warm.
2. Heat the remaining ghee in a large heavy pan over a medium-low heat and gently fry the chilies for a few moments then add the greens; salt lightly, cover and cook, stirring occasionally for 5 minutes or until the leaves wilt.
3. Add the coconut cream and simmer for a few minutes until the greens absorb most of the coconut and the whole mixture is piping hot.
4. Serve the greens topped with the caramelised onions.