Servings: 4

2 large stalks of Swiss chard (180g) 2 large stalks of Swiss chard (180g)
1tbsp olive oil 1tbsp olive oil
generous pinch of ground asafoetida generous pinch of ground asafoetida
1tsp whole brown mustard seeds 1tsp whole brown mustard seeds
3 cloves garlic, peeled and finely chopped 3 cloves garlic, peeled and finely chopped
1-2 fresh hot green chillies, finely chopped 1 to 2 fresh hot green chillies, finely chopped
½tsp ground turmeric ½tsp ground turmeric
340g Indian-style mung beansprouts 340g Indian-style mung beansprouts
3tbsp chopped fresh coriander 3tbsp chopped fresh coriander
¾-1tsp salt ¾ to 1tsp salt
2tbsp lime juice 2tbsp lime juice
1tsp sugar 1tsp sugar

Cut the cahrd stems into 5mm dice and the leaves into 1cm dice.
Put the oil in a medium frying pan and set over a medium-high heat. when hot, add the asafoetida and, a second later, the mustard seeds.
As soon as the seeds start to pop, a matter of seconds, take the pan off the heat and stir in the garlic and chillies.
Put the pan back on a medium heat, add the chopped chard stems and stir for 2 minutes.
Mix in the turmeric, then add the beansprouts, fresh coriander, chard leaves, 6tbsp water and salt. Stir and bring to a simmer on a medium-high heat.
Cover and cook very gently for 20 minutes.
Finally, stir in the lime juice and sugar, then taste to check for balance of seasonings.

Works with all green veg  Works with all green veg