July 06, 2019
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Kale,
Side Dish
Our Story:
I started a distribution company in 2014 for vegetables & fruits that are not regularly available here in Chennai. The idea was born out of my own frustration of not having access to a regular supply of salads and greens in the local markets.
The fruits, flowers & vegetables that I offer are all farmed in India. They are grown in professionally managed farms, owned by my family, who have been in the business for the last 45+ years.
Only minimum quantities of approved pesticides are used responsibly whilst growing the vegetables. In other words, we take care to make sure there are no traces of fertilizers or chemicals on the products by the time they are harvested. Wherever appropriate, the produce is washed after harvesting, before packaging and shipping. The produce is also chilled on harvesting which ensures freshness for a longer period.
The vegetables & fruits are packed in standardized bio-packs, and you will find the size and quantity of each pack mentioned on our website. Today we also sell cut-flowers.
How to Get your Vegetables, Fruits & Flowers:
Order any day of the week, but latest by Mondays. Create a profile/account on our website and make your order.
You can place your orders at any time. However, Orders received by the end of the day on Mondays can be picked-up on Thursdays the same week.
We deliver home (in Chennai) against a delivery charge.
Alternatively, you can choose to pick-up your orders on Thursdays from the following pick-up locations in Chennai:
(i) ECR/Neelankarai, (ii) City/Cathedral Road
Pick-up Timings:
a. Between 9:30 am – 11:00 am from ECR/Neelankarai at
#6, Casuarina Drive
Neelangkarai, ECR.
Chennai 600 041
b. Between 12:30 pm – 14:00 pm from Cathedral Road in the City:
#6, Cathedral Road, c/o Mrs. Stina Vasu
(Inside TTK Office Compound (Opposite Music Academy)
Chennai 600 086
c. Between 12:30 pm – 13.30 pm at AISC (Drop for School Staff Only):
(this service is not available at present)
American International School
100 Feet Road, Taramani, Chennai, Tamil Nadu 600113
(At High-School Security - Please leave payment with Security)
Payment Options:
Our payment options are as follows:
- Home Deliveries: UPI or Online Transfers
- Pick-up at our Collection points: UPI, Bank Transfers or Cash.
-
Bank Transfer: Please make your payment to the following bank account by NEFT/RTGS:
Account Number: 9150 2000 9825 632
Account Name: Green Goblin
IFSC Code: UTIB0003331
Bank Name: Axis Bank Limited, Branch: Neelangarai, Chennai
Cooler/Ice Bag during Pick-up & Storage of your Greens:
We recommend that you bring/send a cooler bag/ice bag with ice-packs so that your veggies stay fresh on their way home. Once home, store your greens in the fridge right away. We recommend that you wash the veggies only just before you cook your meal or make your salad.
Retail Outlets:
You can also get some of our vegetables and greens from the following retail outlets in the City:
- Nilgiris, Neelangarai - Contact Harish: 90940 23335
Please contact your nearest store at the numbers above and let them know if there is anything you would like them to get for you. Please note that the prices at these stores may vary from our online prices.
In case you need directions or information, please don't hesitate to contact us.
Yours Sincerely,
Aditi Vasu
aditi@green-goblin.in
Proprietor, Green Goblin.
Mob: 87544 80310
This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries.
INGREDIENTS:
1 Tbsp butter
1 onion, finely chopped
thumb-sized piece of ginger, grated
2 heaped tsp cumin seeds
1 tsp turmeric
1 tsp ground coriander
2 Tbsp tomato purée
200g kale large stalks removed, leaves finely shredded
400g can chickpeas, drained
250ml vegetable stock
50g fresh coconut, grated
4 heaped Tbsp Greek-style yogurt
1 Tbsp mango chutney
INGREDIENTS (TO SERVE):
1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)
DIRECTIONS:
1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.
2. Turn up the heat and add the ginger and spices; fry for 2 mins until fragrant. Stir in the tomato purée.
3. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted.
4. Mix in the yogurt and chutney, then season to taste - don't boil once the yogurt has gone in. Remove the pan from the heat, and leave it covered to stay warm.
5. Heat the oil in a small saucepan. When it's hot, add the garlic (and curry leaves, if using) and sizzle for 30 secs-1 min until the garlic begins to turn golden.
6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.
SOURCE: https://www.bbcgoodfood.com/recipes/kale-chana-coconut
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Aditi Vasu
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