Three home chefs share how green garlic can be used this season

KeemabaidalasanWith runny eggs green garlic on top and piping hot ghee Andheribased food chronicler Shanti Petiwalarsquos first encounter with leela lasan served by her motherinlaw 10 years ago was love at first sight Typically found in the city from November December is when the prices of this younger greener counterpart of garlic mdash harvested before the cloves mature mdash come down and it fills the bhaji markets especially those near Gujarati and Bohri neighbourhoods shares the home chef at Riot of FlavoursThe ingredient is heatinducing and quite pungent The best part one can use the tendrils whites and greens ldquoIts tenderness mdash of the greens and the white part mdash and strong flavour are its main characteristicsrdquo says Petiwala cautioning that it spoils quickly Dry completely chop it up and store in an airtight container in the fridge and use within a weekShanti PetiwalaUse green garlic in a way that allows it to shine she recommends for instance in an omelette Among other ways to use the produce she suggests adding it while grilling corn cobs with butter flavouring a simple dal with prawns in parathas or dehydrating to get a powderIngredients 12 kg mutton keema washed and drained thrice 23 tbsp oil preferably mustard oil 6 black peppercorns frac12inch cinnamon stick 1 large bay leaf 2 cloves 1 green cardamom 1 black cardamom 1 tsp jeera 3 medium onions minced 2 tbsp ginger garlic and green chilli paste 1 large tomato finely minced 14 tsp haldi powder 1 tsp chilli powder 1 tbsp dhaniajeera powder 1 tsp garam masala powder Freshly chopped coriander and mint 2 tbsp kasuri methi Salt to taste 1 tbsp ghee 2 green chillies 4 eggs 34 cup ghee 12 cup finelychopped green garlicMethodHeat a kadhai and add oil Let it smoke well and cool down a bit Add all the whole garam masalas and let them bloom Then put in jeera Add onions and sauteacute well on medium heat until light golden Tip in the ginger garlic and green chilli paste Sauteacute again and then tip in the dry masalas Mix well then add the tomatoes Let them all come together Add the keema On a low flame let the masala and keema mix well before adding salt Cover and cook for 10 minutes Add water to adjust consistency In a tadka pan heat ghee and add halved green chillies Let it blister and turn golden before pouring it all into the keema Top the keema with dried kasuri methi chopped coriander and mint Now heat the 34 cup of ghee on a medium flame Layer the keema in a wide bowl or a shallow plate and make four indents Crack the eggs gently into the indents Generously sprinkle leela lasan in a uniform layer over the eggs Gently pour piping hot ghee evenly over the garlic egg and keema combo Ensure the eggs get a direct hit of the ghee Serve hot with pavGreen garlic pickleSangeeta Khetan founder of Sang Sang Foods who remembers being smitten by a green garlic chutney she tasted in her hometown Raipur suggests adding it to saag in winters ldquoGreen garlicrsquos smell comes across as more flavoursome It is rich in fibre and helps in digestion toordquo To enjoy it beyond the season make a pickle out of it ldquoIt can be paired with roti parathas pav bhaji or dalchawalrdquo she saysSangeeta KhetanIngredients 50 g green garlic 50 g green chillies 50 g ginger 25 g fresh turmeric roots 1 tsp fresh lemon juice 1 tsp mustard oil 1 tsp salt 1 tsp achaar khada masala mixMethodWash garlic chillies turmeric and ginger Peel and cut into fine long pieces Let these dry for three to four hours and assemble in a bowl Add salt and achaar khada masala mix along with lemon juice Heat mustard oil for one or two minutes let it cool down and then add it to the achaar This will help to preserve it for longer and add freshness Refrigerate it so it can be used for 20 dayssGreen garlic thechaIngredients 5 to 6 green garlics 2 tbsp raw peanuts 2 green chillies 1 tbsp oil Salt to taste 1 tsp lime juiceKalpana TalpadeMethodSauteacute chopped garlic peanuts and chillies lightly in oil Grind coarsely on a mortarpestle and combine the ingredients donrsquot use a mixer The thecha is ready