‘Swiss chard’ is a nutritious vegetable of Mediterranean origin. I love this red leafy vegetable because of its resembling aroma and even taste exactly similar to that of the Kerala red spinach (cheera -ചീര) when prepared with coconut masala. I have the recipe here for the preparation of “swiss chard” with in the conventional Kerala method (ചീര തോരൻ). Also worth to note that Swiss chard is one of those leaf categories, that recommended well boiling to free up oxalates and also avoid having it with calcium rich dishes.
Ingredients:-
- Swiss chard chopped fine : 1 bunch
- Grated coconut : 2 cups
- Green chillies chopped :2
- chopped onion (medium) :1
- Chilly powder : 1/2 tsp
- Garlic chopped : 1 tsp
- Turmeric powder : 1/2 tsp
- Jeera. : a pinch
For seasoning :-
- Mustard seeds. : 1 T sp
- Dry red chillies : 3
- Curry leaves. : a spring
- Salt. : to taste
- Oil : 2 T sp
Method:-
- Grind grated coconut,turmeric powder, jeera and chilli powder into a coarse paste and keep aside.
- Remove the leaves from the stem and chop the stem and leaves seperatly and keep it seperate.
- Heat oil in a pan and add mustard seeds into it.
- Allow it to splutter,then add red chillies and curry leaves,stir it
- Add the chopped onion, garlic, green chill & a little salt; fry it until the color change slightly.
- Add the chopped stem and stir it.
- Close the lid and cook it for about 2 minutes (stir it in between)
- Add the ground coconut & mix for ~ 3/4 min.
- Add the chopped leaves, keep mixing for ~ 2 min.
- Check the salt and add if needed, give a final mix , turn off the stove.
