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  1. In a non-stick pan heat three tablespoons of mustard oil.
  2. Splitter jwanu seeds, whole timur mustard seeds, and cumin seeds until they turn dark.
  3. Fry dried red chilies for 15 sec.
  4. Till it turns dark.
  5. Add garlic, ginger, ground pepper, and turmeric; fry for a minute or so on low heat.
  6. Add mustard greens to the spice-mixture, and stir-fry for about two minutes. Salt it.
  7. Increase the heat to high; cook the mustard greens until wilted and the excess liquid has evaporated off. Do not overcook the greens.
  8. Adjust seasoning with salt and pepper.
  9. Garnish with chopped dill weed.
  10. Serve with rice.