Sikkim Masyang Wild Leaf Mustard Green Nepali Sikkimese

Method

1. 1

   Wash mustard leaves thoroughly. Roughly chop leaves and tender stems together.

2. 2

   Heat 1 tbsp mustard oil to smoking in a wide pan. Reduce to medium-high.

3. 3

   Add fenugreek seeds — sizzle 20 seconds. Add broken dried red chillies.

4. 4

   Add thinly sliced garlic — fry 1 minute until golden.

5. 5

   Add all the chopped mustard greens at once. Add turmeric.

6. 6

   Toss on high heat constantly for 5 to 6 minutes until all leaves are wilted and completely cooked.

7. 7

   Do not cover — the greens must cook dry, not steam.

8. 8

   Any moisture should evaporate completely.

9. 9

   Season with salt. Serve with steamed rice or dhedo.