Name: Baby Mustard Greens Indian Stir Fry recipe by PassionateAboutBaking Rajpal at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 750g baby mustard greens, leaves picked; 1 1/2 tbsp mustard oil; 1 whole dried red chili; 1/2 tsp asafoetida; 4 cloves garlic, finely chopped; 3 green chillies, finely sliced; 1 medium tomato, chopped; Salt to taste

ABOUT Baby Mustard Greens Indian Stir Fry RECIPE

Quick, as spicy as you like it, simple and fuss free. Fresh produce is one of the highlights of winter in North India, and mustard greens a quintessential favourite.

Ingredients Serving: 4

750g baby mustard greens, leaves picked
1 1/2 tbsp mustard oil
1 whole dried red chili
1/2 tsp asafoetida
4 cloves garlic, finely chopped
3 green chillies, finely sliced
1 medium tomato, chopped
Salt to taste

Instructions

Wash and spin the baby mustard leaves in a salad spinner to get rid of extra water. {You can chop the leaves if you like}
Heat oil in a wok, add the whole red chili when the oil reaches smoking point, and discard it once it blackens.
Add asafoetida, green chilies and tomato to oil and stir fry to mix.
Add all the leaves, reduce heat to simmer and cover and cook for 5-7 minutes until the leaves wilt.
Open, season with salt, stir to mix well, and simmer for another 10 minutes or so until the leaves are cooked.
Increase heat and stir fry until quite dry. Taste and adjust seasoning.

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