China bodam diye lal saag (Red chard with coriander and peanuts)

A variety of red spinach is sold in Calcutta's vegetable markets. Red chard is a good alternative and works very well in this recipe.

A variety of red spinach is sold in Calcutta's vegetable markets. Red chard is a good alternative and works very well in this recipe.

800g young red chard or spinach leaves
1 ¹/ ₂ teaspoons coriander seeds
1 dried red chilli
2 tablespoons mustard oil or vegetable oil
1 garlic clove, chopped
1 medium onion, finely sliced
3 medium tomatoes, chopped
1 teaspoon ground tumeric
¹/ ₂ teaspoon salt
2 tablespoons unsalted peanuts, toasted and crushed

Remove the stems from the chard or spinach and wash the leaves; drain well.

Lightly toast the coriander seeds and dried red chilli together in a small heavy-based frying pan over a medium heat for a minute or two until they begin to crackle, shaking the pan constantly. Crush finely, using a mini-processor or pestle and mortar. Heat the mustard oil in a wok or deep sauté pan, add the crushed coriander and chilli mixture, and sauté for one minute. Add the chopped garlic and sauté until golden brown in colour.

Add the sliced onion and sauté until softened, then add the tomatoes, stir and add the turmeric. Cook on a low heat for a couple of minutes.

Add the chard or spinach leaves to the pan with the salt and cook on a low heat for a few minutes until all the moisture has evaporated and the chard leaves start to wilt. Add the crushed peanuts, toss to mix and remove from the heat. Serve at once.