Our local green groceries, run by a cohort of Vietnamese and Middle Eastern families, has recently begun stocking Mustard Greens. So we are making the most of them. Today’s recipe pairs them with daikon, the Japanese white radish that is also used extensively in India. When it is cooked, it loses the intensity of its bite and becomes soft and textural with a slight bitterness that is delightful. Matched with some chilli and the mustardy overtones of these greens, the result is a very morish side dish from India.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Mustard Greens with Mooli
2 bunches mustard greens, about 750g
2 medium daikon (white radishes)
2 Tblspn ghee
0.5 tspn cumin seeds or ajwain seeds
2 – 3 Indian dried red chillies, or to taste
0.25 tspn chilli powder (or to taste)
0.25 tspn asafoetida powder
squeeze lemon juice
Wash the mustard leaves, trim the base and chop them coarsely. Peel the radishes, cut them lengthwise into halves or quarters, depending on their size, and then slice each piece into 1 cm slices.
Heat the ghee in a kadhai or pan, and add the cumin seeds. As they turn golden, add the dried chillies, then the chilli powder and asafoetida powder and saute for 30 secs.
Add the radish slices and stir to mix well. Saute for a minute. Add the mustard leaves on top, stir well again. Cover the pan and cook over low-medium heat for 10 mins, checking once or twice during that time. Add a Tblspn water if the vegetables are too dry.
Add salt to taste and mix well into the vegetables and cook again over medium heat until the vegetables are almost dry and are well cooked.
Finally, turn the heat to high and saute the vegetables for 1 minute to give a toasty flavour and to reduce any remaining moisture.
Serve with a squeeze of lemon with some rice and dal.
recipe notes and alternatives
Sprinkle a few kalonji seeds over the top of the dish as it is served.