Nepali Recipes @ Sanjaal

(Mustard Greens in Nepali Spices and Herbs)

INGREDIENTS

• 1 lb. mustard greens, washed, peeled, cut into small pieces (spinach also can be added)
• 3 dried red chilies
• 1/2 teaspoon jwanu seeds (lovage seeds, optional)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 teaspoon whole timur (Szechwan pepper)
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1/2 teaspoon turmeric
• 1/2 teaspoon freshly ground pepper
• 3 tablespoons cooking oil
• 1 cup fresh dill, chopped
• Salt to taste

DIRECTIONS

• In a non-stick pan heat three tablespoons of cooking 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.
• Serve with rice.

Source: http://nepalicooking.tripod.com
Author: Tulsi Regmi

Originally posted 2010-07-13 16:15:00.

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