Broccoli rabe Poriyal

Couple weeks ago my friend asked me to taste something she had made. It was really good. She said it was broccoli rabe. I couldn't believe how tasty it was. In India we get so many types of greens that vary in taste. Depending on where you hail from in India, the method of cooking varies. It could be sauteed into a dry curry or cooked with different kinds of lentils or like a stew with onion and tomato. The dry curry is called poriyal in Tamil Nadu and Toran in Kerala. I made the poriyal for dinner tonight. We had it with pearl onion kara kuzhambu. Broccoli rabe can be a little bitter in taste. Adding lemon to it reduces the bitterness a bit.

Ingredients:

1 Tablespoon coconut oil

1 teaspoon mustard seeds

1/4 teaspoon cumin seeds

3-4 fresh curry leaves

1 bunch broccoli rabe, washed and chopped

1/2 cup chopped shallots

1 inch piece fresh ginger

3 small pods of garlic

3 green chili

1 red chili

4-5 black peppercorn

2 Tablespoon fresh grated coconut

1/4 teaspoon turmeric powder

2 teaspoon lemon juice

Method:

1. Wash broccoli rabe well and chop.

2. Place onion, chili, ginger, garlic and peppercorn in a mini food processor and pulse to a coarse mixture.

3. Mix grated coconut and turmeric in a small bowl. Mix this to the onion mixture.

4. Heat oil in a broad pan. Add mustard and cumin. Allow to pop. Add curry leaves.

5. Add the greens. Sautee for 6-7 minutes or until wilted. sprinkle water if needed. Add salt to taste.

6. Stir in the onion-coconut mixture. Saute for 5 minutes. stir in lemon juice.

7. Serve warm with roti or as a side dish with rice and sambar or kuzhambu or just plain.

Note:
This kind of poriyal can be made with any type of greens.