The simplicity of this dish takes your breath away.
This is a simple and unpretentious way to prepare chard.
The addition of rice gives it such a fantastic texture.
If you use red chard, the rice grains take on that colour. Beautiful!
Increase the quantity of rice and this becomes a meal in itself.
Red Chard-Rice Bhaaji
1 bunch chard, washed and chopped
1 (or more) green chillies
1 inch piece of ginger
¼ cup rice, coarsely ground (a spice grinder works best)
Phodni kit (mustard seeds, asafoetida, and turmeric)
1 tbsp oil
salt, to taste
Make a paste of the ginger and green chillies. Set aside.
Over medium heat make the phodni (tempering): heat oil, when hot add mustard seeds, when they stop dancing, add the asafoetida and the turmeric.
Add the ginger-chilli paste and saute a bit (about 10-20 seconds).
Add the chard and give it a good stir.
Cover and cook for about 5 minutes.
Add the rice and salt and give it another good stir.
Cover and cook for another 5 minutes, or till the rice is cooked.
Add a bit water if the chard starts sticking to the pan.
Adjust the salt.
Squeeze a bit of lemon juice.