- Servings: 2
- Preparation time: 6-7 minutes.
- Frying time: 3-4 minutes.
- Cooking time:10-12 minutes.
- Total time: 23 minutes.
The Covid-19 has already vast impact in our life; it is important to eat healthy and avoid junk food.
Keeping this in my mind I stated preparing mustard green in my kitchen more frequently than earlier; it is a powerhouse of nutrients. Mustard green is not only popular in India but it is popular in many countries as Italy, China, Korea, Nepal, Africa, Pakistan Japan, etc.
Living in Japan since 22 months; mustard green “Japanese mustard (Mizuna/ Brassica rapa)” are mild, or less pungent than Indian counterpart, Japanese use mustard green in mostly for stuffing rice ball (onigiri), frozen mustard green are also available in the stores, which is also flavourful.
I prepared this time with sautéing method, which retains the flavours and nutrients much better than boiling.
- Sarson ka saag (mustard leaf): 1bunch (200gm)
- Onion: 1 no. (Small)
- Garlic: 2-3 flakes
- Mustard oil: 2 table spoon
- Salt: half teaspoon (as per taste)
- Mustard seed: 1 teaspoon
- Red chilli: 1-2 no.
- Butter: 1 tablespoon
- Chop the leaf. Keep aside. (Here I used Japanese mustard green, which is called komatsuna)
- Chop onion and garlic into small pieces. Keep aside.
- Chop red chilli into 2-3 pieces. Keep aside.
- Take a fry pan, put oil and heat, when it smokes add mustard seeds and red chilli wait till it sputters; add onion, garlic, stir and fry on medium flame for couple of minutes or (keep it stirring otherwise it may burn) fry till it becomes translucent.
- Add chopped mustard leaf, stir well and fry for few minutes, after few minutes it will change the colour and starts shrinking; Put half cup of water.
- Cook for 10-15 minutes on medium low heat, add salt, and continue to cook till it is done.
- Put off the flame, add butter; now, ‘Sarson ka Saag (Mustard Green dry)’ is ready to serve with any type of meal.