Sikkim Masyang Wild Leaf Mustard Green Nepali Sikkimese

Ingredients

• 400g fresh young mustard leaves (sarson / rayo ko saag) — washed and roughly chopped
• 4 garlic cloves — thinly sliced
• 2 dried red chillies — broken
• 1/2 tsp fenugreek seeds
• 1 tbsp mustard oil
• 1/4 tsp turmeric
• Salt to taste

Method

1. Wash mustard leaves thoroughly. Roughly chop leaves and tender stems together.
2. Heat 1 tbsp mustard oil to smoking in a wide pan. Reduce to medium-high.
3. Add fenugreek seeds — sizzle 20 seconds. Add broken dried red chillies.
4. Add thinly sliced garlic — fry 1 minute until golden.
5. Add all the chopped mustard greens at once. Add turmeric.
6. Toss on high heat constantly for 5 to 6 minutes until all leaves are wilted and completely cooked.
7. Do not cover — the greens must cook dry, not steam.
8. Any moisture should evaporate completely.
9. Season with salt. Serve with steamed rice or dhedo.