If you are lucky enough to be able to get
tender stems, or have them grow in your back yard, this one's for you.
My mother used to make these on the rare Sunday. I don't remember much
except the flavor and the texture so you will have to experiment a bit.
We all use to love it and there was never enough. The cutting can be
laborious.
As a little boy I would be fascinated by the sticky net of fibers that would stretch out as my mother cut each slice. She would remove them with a deft twist of her finger and the fibers would wrap around her finger to be discarded.
Cut the stem into thin slices, taking care to remove the sticky fiber with a twist of your finger after each cut. Two to three cups of slices stems about the size of a 1/2 dollar coin would be ideal. Toss with lemon juice before they discolor.
Splutter mustard, cumin and urad dal in 1/2 canola and light sesame oil blend. Add 2 or three fresh chillies slit vertically, 1/2 tsp of turmeric and 1/4 tsp of hint. Allow the oils to cool a bit and add to the stems. Salt to taste just before serving.
Serve as an accompaniment to any traditional, South Indian meal.
OR
Serveon a bed of bib lettuce with a dollop of low fat Greek Yoghurt and garnished with finely chopped cilantro and/or 2 or 3 curry leaves. A slice of crisp sourdough or rye bread would make it a meal.
As a little boy I would be fascinated by the sticky net of fibers that would stretch out as my mother cut each slice. She would remove them with a deft twist of her finger and the fibers would wrap around her finger to be discarded.
Cut the stem into thin slices, taking care to remove the sticky fiber with a twist of your finger after each cut. Two to three cups of slices stems about the size of a 1/2 dollar coin would be ideal. Toss with lemon juice before they discolor.
Splutter mustard, cumin and urad dal in 1/2 canola and light sesame oil blend. Add 2 or three fresh chillies slit vertically, 1/2 tsp of turmeric and 1/4 tsp of hint. Allow the oils to cool a bit and add to the stems. Salt to taste just before serving.
Serve as an accompaniment to any traditional, South Indian meal.
OR
Serveon a bed of bib lettuce with a dollop of low fat Greek Yoghurt and garnished with finely chopped cilantro and/or 2 or 3 curry leaves. A slice of crisp sourdough or rye bread would make it a meal.
