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Cook time 

1 hour

Ingredients

Green nut rice:

2 cups of cooked unpolished (brown) rice

1/2 cup of chopped nuts, almonds, pistachios, walnuts, and small brown raisins

4 cups of mixed chopped greens, baby spinach, fenugreek leaves, mint, coriander leaves, spring onions (feel free to substitute for other greens).

1 small red onion, thinly sliced

Finely chopped green chilies 

1 cay leaf 

3 black peppercorns

1 small piece of mace

1 large black cardamom 

2-3 green cardamom

1 pinch of caraway seeds (optional)

1 large pinch of fresh ground black pepper powder

1 tablespoon organic groundnut oil

1 teaspoon ghee (clarified butter)

2 red onions, sliced for the barista.

Black pepper to taste 

Tomato gravy:

Six vine tomatoes

1 teaspoon garlic, finely chopped

Few curry leaves

Pinch of turmeric

Pinch of red chili powder

Pinch of asafoetida 

Fresh coriander leaves

Chopped green chilies

For the Indian style tzatziki:

2 cups cold Greek yogurt or any thick yogurt 

2 green cucumbers, grated

1 small green chili, chopped

1/4 teaspoon chaat masala

Pinch of black salt

‍Directions

Fried onion garnish:

Fry the red onion and ghee (clarified butter) on a very slow flame with salt. Cook until brown and crispy.

Green nut rice:

1. Cook rice in a pressure cooker with a bit of salt. After two whistles, remove in an

open colander.

2. Add all the black spices in organic groundnut oil.

3. Let them sputter on a low flame.

4. Add hot rice, green chilies, and fresh black pepper powder.

5. Mix in the greens and toss well. Add black pepper and salt.

6. The greens should be wilted, not cooked.

7. Add nuts and toss.

8. Top with fried onions, hot ghee and serve.

Indian tzatziki:

1. Grate green cucumbers. Squeeze out the water from the grated cucumbers.

2. Beat low-fat yogurt on the side and add salt and coriander leaves.

3. Once done, mix in green chilies and cucumber.

4. Top with chaat masala and serve.

Tomato saar (gravy):

1. Make a cross sign at the top of each tomato.

2. Boil in salted hot water.

3. Cool in a strainer.

4. Reserve the hot water.

5. Peel and blitz in the blender.

6. Strain.

7. In ghee, add finely chopped garlic and tiny mustard seeds.

8. Let them sputter.

9. Add the tomato puree.

10. Add salt, jaggery, and red chili powder.

The dish should have a sweet, sour, spicy taste.