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Greens and Plantain with Toasted Almonds KACHA KELA SAK – vegetarian recipe
Stav Kogan

Greens and Plantain with Toasted Almonds KACHA KELA SAK

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Servings: 4 servings
Calories: 310
Ingredients Method Nutrition

Ingredients
  

  • 1 large Plantains green plantain, or 2 medium parsnips (approx. 8.0 oz / 225g total weight)
  • 16.0 oz (455g) Spinach fresh spinach, trimmed and washed (or 10.0 oz / 285g frozen leaf spinach)
  • 16.0 oz (455g) Mixed Greens mixed fresh greens, trimmed and washed (or 10.0 oz / 285g frozen mixed greens)
  • 4.0 cups (32.0 fl oz / 946ml) Water water
  • 3.0 tbsp (1.0 oz / 28g) Flour fine cornmeal or chickpea flour
  • 1.0 tsp (0.1 oz / 3g) Mustard Seeds coarsely crushed black mustard seeds
  • 1.0 tsp (0.1 oz / 3g) Cumin Seeds coarsely crushed cumin seeds
  • 0.5 tsp (0.05 oz / 1.5g) Turmeric ground turmeric
  • 0.25 tsp (0.02 oz / 0.7g) Cayenne/Paprika cayenne pepper or paprika
  • 1.0 tsp (0.1 oz / 4g) Sweetener jaggery or brown sugar
  • 1.0 tsp (0.2 oz / 6g) Salt fine sea salt
  • 3.0 tbsp (0.5 oz / 15g) Garnish toasted slivered almonds
  • Citrus: 4.0 to 5.0 lemon or lime wedges for serving
  • If using fresh spinach and mixed greens, bring the 4.0 cups (32.0 fl oz / 946ml) of water to a boil in a large stockpot. Pack in the greens, reduce the heat to low, cover, and simmer for 15 minutes. Drain the greens well in a colander, firmly pressing out all excess moisture. Using two sharp knives in a scissor-like motion, finely chop the cooked greens. (If using frozen greens, cook them according to the package directions, then drain and press out the excess moisture).
  • Toast the Flour Carefully: When frying the fine cornmeal or chickpea flour in the ghee, keep a close eye on it and stir continuously. You want it to darken a few shades to release a deep, nutty aroma, but it can burn quickly. This step is crucial for the dish's signature flavor and thickening power.
  • Choose the Right Plantain: For authentic Kacha Kela Sak, ensure your plantain is truly green and firm. If it has started to turn yellow or black, the starches have converted to sugars, and it will be too sweet and mushy for this savory North Indian preparation.

Method
 

  1. Cut off the skin from the plantain with a sharp paring knife (or peel the parsnips with a potato peeler).
  2. Shred the peeled plantain or parsnip through the coarse holes on a box grater. Steam or blanch the shredded vegetable until soft, then drain it thoroughly.
  3. Heat the 5. 0 tbsp. (2. 5 fl oz / 75ml) of ghee or oil in a large, heavy-bottomed nonstick frying pan or wok over moderate heat.
  4. Add the 3. 0 tbsp. (1. 0 oz / 28g) of cornmeal or chickpea flour, the 1. 0 tsp. (0. 1 oz / 3g) black mustard seeds, and the 1. 0 tsp. (0. 1 oz / 3g) cumin seeds.
  5. Fry this mixture, stirring constantly, until the meal or flour darkens a few shades.
  6. Stir in the steamed plantain or parsnip and stir-fry for exactly 2 minutes.
  7. Add the 0. 5 tsp. (0. 05 oz / 1. 5g) turmeric, 0. 25 tsp. (0. 02 oz / 0. 7g) cayenne or paprika, 1. 0 tsp. (0. 1 oz / 4g) sweetener, 1. 0 tsp. (0. 2 oz / 6g) salt, and the prepared greens. Gently stir the mixture continuously until it is piping hot throughout.
  8. Serve immediately on a warmed platter or individual plates, garnished with a sprinkle of the 3. 0 tbsp. (0. 5 oz / 15g) toasted almonds and a citrus wedge.
  9. Squeeze Out the Moisture: The secret to the perfect texture in your Kacha Kela Sak is thoroughly draining your greens. Whether you are using fresh or frozen spinach and mixed greens, press them firmly in a colander or wring them out in a clean kitchen towel. Too much water will make the final dish soggy instead of delightfully puréed.
  10. Don't Skip the Citrus: The squeeze of fresh lemon or lime juice right before eating isn't just a garnish; the acidity cuts through the richness of the ghee and balances the earthy greens and sweet plantain.

Nutrition

Calories: 310kcalCarbohydrates: 30gProtein: 8gFat: 5g

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