Rhubarb Pachadi
Serves: 4-6
 
Ingredients
  • 2 cups thinly sliced red rhubarb (do not peel)
  • 1 tbsp ginger, finely chopped
  • 1 green cayenne chile finely chopped
  • ¼ cup water
  • ¼ cup coconut, grated fresh or frozen
  • Tempering
  • 2tbsp vegetable or coconut oil
  • 1 tsp black mustard seeds
  • 2 shallots, thinly sliced
  • 20 curry leaves
  • ½ tsp cumin seeds
  • 1 cup plain yogurt
Instructions
  1. Heat a medium sized pan over medium high heat. Add rhubarb, ginger, chile and water. Cover and reduce heat to medium. Cook for 10 minutes occasionally stirring and mashing with back of spoon. Add yogurt and coconut. Cook for 2-3 minutes then remove from heat and place in serving bowl.
  2. In a small frying pan heat the oil over medium high heat. Add mustard seeds and when they start to sputter add remaining ingredients. Stir fry for 3-5 minutes or until shallots are lightly golden brown. Spoon cooked onions and spices over yogurt. Serve at room temperature.
  3. The rhubarb pachadi can be stored, covered, in fridge for a few days. Bring back to room temperature before serving.
Recipe by at https://aglobalkitchen.com/2013/06/23/you-had-me-at-rhubarb-2/