Thursday, May 14, 2009

Eat your Greens: Dill

  • Dill - a fresh bunch (called shepu in India)
  • Onions - one
  • Raw cashew nuts - a handful
  • Raisins - two spoons
  • Extra virgin olive oil

  1. Chop dill coarsely and blanch in salted boiling water.
  2. Drain immediately and squeeze the excess water.
  3. Chop the onions and sauté with oil on low fire until translucent.
  4. Add raisins and cashews, stir until cashews get brown.
  5. Add the drained dill, toss and sauté until dry.

I made this recipe also without blanching the greens but the taste was very strong, so don't skip the blanching if you like a more delicate taste.

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