Seitan Spinach ala Subu
(
seitan is pure gluten - replace with firm tofu
if you have gluten intolerance
)
1. take a few chunks of " chicken style"
(aka Jangam style)
seitan wash in cold water in a colander (so as not to lose the small pieces)
2. place on a plate and microwave for a couple of minutes on high
3. Microwave thaw frozen spinach (or you can use fresh spinach and microwave slightly to reduce volume)
4. cut up about 3 green thai chillies in small pieces. keep this and perhaps some curry leaves (kadi patta) in a small dry saucer
5. cut up a tomato or two into small chunks (~8-10 pieces). keep in another suacer
(you can also chop some onions if you are into onions but don't mix with tomatoes)
6. in a deep pan (because you need to stir fry), add high heat oil (corn, canola, sunflower,ghee etc) when oil is hot add quarter to half a teaspoon or so of black mustard seeds, some fenugreek seeds (menthi), cumin seeds (jeera) , urud dal (split black bean which is white), a pinch of asafoedita (hing) You may want to add the mustard first and then add the rest a few seconds later.
( I have given the Hindi names here so you can get these condiments from your local friendly Indian grocer)
7. when mustard sputters, lower heat and add the chillies, kadi patta - mini explosions will occur but that part of the deal
7(a) if you are adding chopped onions - this is the time to do so - stir fry for a minute or so
8. after a minute or so , add the seitan pieces from (2) stir nicely so that the a langmuir blodgett film of oil forms on the seitan pieces
9. add the chopped tomatoes at this point and stir. Cover the sauce pan for 2-3 minutes. (this would be a good time to clean the place up)
10. open lid and add a quarter spoon of Turmeric powder (haldi). Be careful as Haldi can stain things like granite counters, add a pinch of salt. Stir. It should acquire a healthy yellowish tinge
11. Now add the spinach and stir
12. add a tad of water (I use an espresso cup- make sure there is no coffee in it)
cover saucepan and let it simmer at low heat for about 10-15 minutes, stirring every 5 minutes or so - I like mine a little wet - but than can be varied.
13. Spread over cooked brown basamati rice or quinoa (also cooked) and enjoy.