Now that winter is here and there's not enough sunlight, I miss the fresh herbs and baby greens from my garden. I particularly miss tender fenugreek leaves and young mustard greens, which I incorporate in my cooking as much for their healthful properties as their fresh crisp taste.
To remind me of the joys of fenugreek leaves, I decided to include a picture here taken over summer in my garden.
|Fresh Fenugreek leaves from summer garden|
In summer, I make this mushroom curry on and off with different varieties of mushrooms and greens -- the most common version is with with white button mushrooms and fenugreek leaves. Portabella being my favorite, I use it more often than other kinds. Stuffed Portabella makes a fantastic meal on its own, and especially when paired with my favorite arugula-and-pear salad, it feels like a feast.
This time, I went with Portabella mushrooms and radish greens. Now, radish is another favorite in my home garden – mainly, I must admit, for its gorgeous lilac flowers when it goes to seed and particularly the edible radish seed pods! We did the seed-saving and planting for a couple of years and then I got lazy... Maybe next year I get to do it again.
This is a simple curry, Indian-style: Saute and simmer, that's it.
1 cup radish greens, coarsely chopped with stems and all
1 Portabella mushroom, diced
½ large purple onion, diced
1 large tomato, diced
6 cloves of garlic, crushed or minced
½ tsp turmeric powder
1 Tbsp coriander powder
1 tsp cumin powder
1 Tbsp dark brown sugar
1 Tbsp coconut oil (or vegetable oil)
½ cup plain non-fat Greek yogurt
salt to taste
- Marinate the Portabella mushroom in yogurt mixed with turmeric powder, keep it aside while assembling the rest of the ingredients
- Heat the oil in a pan, add the onions, garlic, tomatoes, a pinch of salt, and saute
- Add the radish greens and marinated mushrooms, spices and seasoning, a splash of water, cover and simmer on low heat till mushrooms are cooked through and the flavors meld
- Serve warm with naan or roti, or even cooked millet or cous cous.