Recipe contributed by Anahita Ghista
A Banker by profession, Anahita is a foodie at heart. Cooking is a stress-buster for her after a day at work. On the Weekends she loves to spend more time in kitchen than the sofa whipping up extras, with some baking thrown in.
Green garlic is the young garlic that gets harvested before the cloves have begun to mature. In the rest of the world, green garlic adds delicate garlicky flavor to spring and early summer dishes. In Mumbai though, green garlic is found not in spring but rather in winter from about November onwards with the local grocer. It is used in many dishes including the famous Gujarati undhyu and the Parsi Surti Papri ma Kebab.
To really enjoy the flavour of ‘Leela Lasan’ as we bawa’s call it, it is best to use this ingredient in a dish where it can be the star. And, what better supporting actor can there be than the humble Eedu?
Leela Lasan ni Akoori is one such recipe that highlights the tender garlic flavour while being creamy on the palate. Apart from breakfast, it also makes a delicious accompaniment to Masoor or a meat laden dish like Sali Boti.
Towards the end of the season one can also make a batch of the sautéed green garlic (steps 1-3 in the recipe below) which can then be frozen and stored to enjoy for a couple of more months. Since I live in Singapore and have adventurous green fingers, I actually grow my own green garlic in a kitchen pot.
If you’d like to grow some too all you have to do is plant some cloves head down and evenly spaced out in a pot with the tail portion hanging outside the soil. In about 8 – 10 days it will start sprouting and you can then enjoy snips of green garlic whenever you like. I hope you enjoy my recipe below.
This post is part of my ongoing series on the blog, the A to Z of Parsi Food which has been curated in collaboration with Parsi food enthusiasts globally. For more interesting recipes follow the hashtag #AtoZChallenge mentioned below.