Chawli the superfood, first time today.
In the morning today, I was not inclined to move out of the deck because I caught a sense of flow and had lot to study, besides that I already have daal or pulses left uncooked of yesterday evening, which meant nothing to cook.
But after having studied for a hour or so, I just decided to venture out because it was not quite humid in the morning and I thought may be I should not break this discipline of cooking.
My regular lady farmer vendor was there and today she had Red Spinach, along with Chawli.
I did not even know it was Chawli, only when I asked her, that I came to know. I was on the Red Spinach but the leaves bore too many holes, as it happens usually in rains.
The Chawli looked tempting, because it was fresh and green and without any insects bore holes.
I asked her how to cook it and pat came the usual reply, put onions and coconut. She also told me to finely chop the leaves.
The leaves are distinct from spinach and bit coarse and thick I suppose. They are a tad difficult to chop, may be because of something in the leaves. a bit rubbery.
I took two onions and did not fry them light brown, just for about 4-5 odd minutes on low flame. The idea was to get them cooked along with the leaves and also to leave sufficient oil for the Chawli. I did not know how much it would take for them to cook properly. As it is I use less oil.
Unlike spinach, it just did not melt but kind of mellowed down and became soft. I cooked it like that for a while and then added my regular spices. Again cooked for a while and then added tomatoes. It was on very low flame and Evey now and then the breeze was extinguishing the gas fire.
In the end it was really awesome.
After the pumpkin, the Bhindi, I completed a hat trick where I was really satisfied with what I managed to produce.
Almost half of it is left for tomorrow as side vegetable.
