Tamba di Bhaji with Rainbow Chard ~ for Cooking with Cookbook Challenge

cookbook shelf

part of  our collection of cookbooks

Hello friends!

This is part of July Week 2 Cooking From Cookbook Challenge Group.

Cooking from Cookbook Challenge from Cooking4allseasons

Actually, this is my first post for S’s Cooking from Cookbook Challenge #56. I’m sorry I didn’t get in last weekend but I’ll try to do two posts on another weekend to make up for it. I hope that’s ok 🙂

rainbow chard

rainbow chard

This was the perfect challenge for me, because I collect cookbooks. When I moved from Massachusetts to the north woods of Michigan, one of the first things I wanted unpacked was my collection — at least some of it — and Dear G obliged by building a bookshelf in the kitchen right under the new spice cabinet! Now it’s overflowing with his cookbooks and mine — maybe time for a new shelf this fall? 😉

I was so glad to get back to the bookshelf and away from the omnipresent online search for recipes. I spent several happy evenings this week dusting off some old friends from the collection, until I finally settled on a recipe from this tome:

India Cookbook by Pushpesh Pantrainbow pages

photo page

 

 

 

 

 

 

 

 

 

India Cookbook by Pushpesh Pant – I just love the rainbow-colored pages of this one!

This giant book even comes in a “rice” bag!

book bag

cookbook bag!

ingredients for tamba di bhaji

ingredients for tamba di bhaji ~ simple and delicious

It’s garden time again, and the end of June/early July has been H-O-T hot! Thank goodness for that, because everything got a late start due to a lingering winter. We were nearly a month behind starting. However, as mom reminds me, my papa used to say the best garden he ever had was planted on the 4th of July! We were a bit ahead of that.

I have no complaints as there’s plenty of goodness in the gardens already. The early harvest includes mountains of swiss chard in every color. I thought their deep green leaves and rainbow stems would be a good substitute for red amaranthus leaves called for in the recipe I chose for the challenge. Dear G moved the peppers down to the back garden to change things up this year, and they are growing like mad. What a delight it is to go traipsing barefooted through the back yard, into the pepper plantation and pick out a fresh green chile for supper.

peppers and okra

part of the pepper plantation and okra in the fore

tender stems of rainbow chard

tender stems of rainbow chard

Tamba di Bhaji (with Rainbow Swiss Chard) adapted from:
INDIA Cookbook by Pushpesh Pant

********************************************************

1 tsp grapeseed oil
1 onion, sliced
4 cloves garlic, chopped
1-2 green chiles (I slit mine)
1 large bunch swiss chard – washed well, tender stems chopped and leaves shredded
1-2 TB grated coconut (mine is frozen)
fresh curry leaves or curry leaves powder
salt and fresh ground black pepper to taste

~~~~~~~~~~~~~~~~

Cook the chopped tender stems in a small amount of salted water, about 10 minutes. Hold aside.

In your stir-fry pan, heat the oil over medium heat and add onion. Cook until nearly translucent, then add garlic and green chile — also curry leaves if using fresh. Cook a further 10 minutes and add the shredded chard leaves.

Stir well. Cover and cook 10-15 minutes, or until chard is wilted well. Sprinkle some water to be sure nothing burns. Stir in the tender stems, add curry leaves powder if using, coconut, and salt to taste. Mix well, reduce heat to low, and cook a further 5-10 minutes. Serve hot with rice for a quick supper. Also – don’t forget the black pepper at the end as it really makes the dish.

We had ours with Thai sticky rice – G’s new favorite.

supper!

tamba di bhaji with rainbow chard

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Thanks Srivalli for bringing back the Cooking From Cookbook Challenge Group just in time for summertime veggies! I am already inspired for next week 🙂

early girl tomatoes

early girl tomatoes bleaching out

 

sweet peas

sweet peas in summer? only in the north woods 😉

part of the back garden - tomatoes and eggplant

part of the back garden ~ brinjal and tomatoes with marigolds galore

korean squash climbing the trellis

korean squash is already climbing the trellis

summer squash and okra

potatoes in boxes to the rear; back end of the pepper plantation; summer squash and baby lebanese zucchini plants; okra and garlic chives to the left

gongura seedlings

gongura seedlings

monarch on milkweed

all of dear g’s hard work planting and maintaining milkweed finally pays off with a beautiful monarch butterfly

Happy Sunday!

 

 

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4 Comments »

  1. Srivalli Jetti said

    Wow Linda that’s a beautiful post. I am so much in love with your garden. Your crop looks amazing. The dish sounds fantastic and what a lovely collection of books. I so love going through my collection too.

    Thank you Srivalli! I was truly so happy for a good reason to visit the bookshelf again 🙂

  2. Annapurnaz said

    I’m in awe with your garden and of course your collection of books. I’m sure bhaji with fresh veggies from your garden must have tasted good

    Thanks Ritu – nothing quite like fresh greens indeed 🙂

  3. Wow! Amazing collection of books. I am jealous now. And hats off to you for such a lovely gardening. It’s a heaven where the vegetables are grown.
    And this tamba di bhaji is my favourite but never did this way. Thank you. Will make it once the monsoon goes.

    Thank you Nivedita! I feel lucky with the gardens – it is just like a little slice of heaven 🙂

  4. Love you book collection and your garden Linda! cooking with home grown veggies is utterly satisfying! I have been eyeing this book for a long time. Will be buying it soon.

    Thanks for your kind words Padmajha — I can’t remember how I came to buy that particular book but it does have LOTS of recipes and I just love the presentation 🙂

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