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Chapter:Vegetable Recipes: Greens
Section:Mustard Greens
Recipe:Mustard Greens Bhutuwa
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Mustard Greens Bhutuwa
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1 lb mustard greens, washed, peeled, cut into small pieces (spinach can be used)
3 dried red chilies
1/2 teaspoon jwanu seeds (lovage seeds)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon whole Szechuan pepper or Chinese pepper
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon freshly ground pepper
3 tablespoons mustard oil
2 tablespoons fresh dill weed, finely chopped 

In a non-stick pan heat three tablespoons of mustard oil.
Splitter jwanu seeds, whole timur mustard seeds, and cumin seeds until
  they turn dark.
Fry dried red chilies for 15 sec.
Till it turns dark.
Add garlic, ginger, ground pepper, and turmeric; fry for a minute or so on
  low heat.
Add mustard greens to the spice-mixture, and stir-fry for about two
  minutes. Salt it.
Increase the heat to high; cook the mustard greens until wilted and the
  excess liquid has evaporated off. Do not overcook the greens.
Adjust seasoning with salt and pepper.
Garnish with chopped dill weed.

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