Wild foraged greens from the Mizo forests stir-fried simply with garlic and oil — the seasonal preparation that reflects Mizoram's extraordinary biodiversity and foraging tradition.
Ingredients
400g mixed wild or cultivated greens — any seasonal combination: fiddlehead ferns, wild spinach, drumstick leaves, water spinach, banana flower, mustard greens, taro leaves
4 garlic cloves — thinly sliced
2 green chillies — finely sliced
1 tbsp oil
1/4 tsp turmeric
1 tsp soy sauce
Salt to taste
Method
Wash all greens thoroughly. Roughly chop larger leaves.
Leave smaller tender ones whole.
Heat 1 tbsp oil in a wide pan or wok on medium-high.
Add thinly sliced garlic — fry 1 minute until golden.
Add sliced green chillies. Stir 20 seconds.
Add all the greens at once. Add turmeric.
Toss on high heat without covering — covering causes steaming which makes greens watery.
Stir-fry on high heat for 5 to 6 minutes until all greens are wilted, cooked through and any moisture has evaporated.
Add soy sauce. Toss. Season with salt — add carefully as soy sauce already provides saltiness.