Yet another delicious meal made out of scraps and leftovers in my fridge.
It all started with a text message to geeksdoitbetter asking: given that I have leftover rice and leftover raita in my fridge, how many more ingredients do you think I’d need to add before I could call it food?
Her reply was that all I’d need to do would be heat it up and add curry.
On further inspection, I noticed I also had some collard greens in need of attention, so a slightly more respectable meal was born.
Curried Collard Greens Wash and cut up your greens (I went for roughly one inch square pieces).
Heat a teaspoon or two of oil in a pan. Add a Tablespoon of mustard seeds, and drape the pan with foil or a spatter guard because they goal is to have them pop.
Once the mustard seed start popping, add a teaspoon of cumin seeds and a generous sprinkle of asaphoetida.
After just a minute (or less) of toasting the spices, add the greens to your pan.
Sprinkle with a curry powder of your choice. I was hoping to make a dent in a jar of tandoori seasoning, but that ended up needing more fenugreek and turmeric to smell right.
Go ahead and throw the rice in, too, since this will add some moisture and heat to the leftovers (note: leftover rice can develop nasty food poisoning, so store/eat with care).
And then I added both leftover tamarind chutney (1-2 Tablespoons) and the leftover raita (1/2 pt container) and stirred them in until the collards had an even coating of a fairly dry sauce.
The end result wasn’t necessarily classy, but it was a decent and serviceably dinner. It ended up spicier than I was expecting, even.