Curry

Ingredients

• 1 quantity as aforesaid greens (Use the same variety and quantity of greens referenced in the preceding recipe. Leafy greens such as spinach, amaranth, or mustard greens are appropriate choices based on the period context.)
• 0.5 ounce (tamarind, juiced) tamarind juice (Soak half an ounce (approximately 14 g) of tamarind pulp in a small amount of warm water for 5–10 minutes, then squeeze and strain to extract the juice. Discard the pulp and seeds.)
• 1 to taste salt (Add to your preference. Start with a small pinch and adjust after tasting.)
• 1 to taste fenugreek powder (Ground fenugreek (methi) powder. Use sparingly as it has a strong, slightly bitter flavour.)
• 1 to taste mustard seeds (fried) (These are fried separately in ghee as part of the tempering (tadka) before being added to the dish.)
• 1 to taste fenugreek seeds (Whole fenugreek seeds, fried together with the mustard seeds in ghee to create the tempering.)
• 1 to taste ghee (Clarified butter used for frying the mustard seeds and fenugreek seeds. A small amount — roughly 1 teaspoon — is typical for a tempering.)

Instructions

1. 1Place half an ounce (approximately 14 g) of tamarind pulp into a small bowl. Pour over enough warm water to submerge the pulp (about 3–4 tablespoons). Allow it to soak for 5–10 minutes until the pulp softens. Use your fingers to squeeze and work the pulp into the water, releasing its juice. Strain the liquid through a sieve or strainer into a separate bowl, pressing the pulp to extract as much juice as possible. Discard the leftover fibres and seeds. Set the strained tamarind juice aside.
2. 2Rinse the greens thoroughly under cold running water to remove any dirt or grit. Shake off excess water or pat dry with a clean cloth. Using a sharp knife and a chopping board, cut the greens into rough pieces — approximately 2–3 cm (about 1 inch) in size. Set aside.
3. 3Place the cut greens into a medium saucepan. Pour the strained tamarind juice over the greens. Add just enough water to help the greens cook if needed — they should be surrounded by liquid but not submerged in a large amount of water. Place the pan over a medium heat and bring to a boil. Once boiling, reduce the heat slightly and allow the greens to cook, stirring occasionally, until they are tender and wilted. This should take approximately 10–15 minutes depending on the variety of greens used.
4. 4Once the greens are tender and the tamarind liquid has reduced slightly, add salt to taste and sprinkle in the fenugreek powder. Stir well to combine, ensuring the seasoning is distributed evenly throughout the greens. Taste and adjust the salt if needed. Keep the pan on a low heat while you prepare the tempering.
5. 5Place a small frying pan or tempering pan over a medium-high heat. Add the ghee and allow it to melt and heat until it is hot but not smoking. Add the mustard seeds to the hot ghee — they will begin to pop and splutter within a few seconds. Immediately add the fenugreek seeds. Stir quickly and fry for about 30 seconds until the seeds are lightly golden and fragrant. Be careful not to let them burn, as fenugreek seeds can turn bitter very quickly. As soon as they are ready, pour the entire contents of the frying pan — ghee, mustard seeds, and fenugreek seeds — directly over the cooked greens. Stir gently to combine and serve immediately.