Shorshe Shaak Bhaja/ Stir Fried Mustard Greens
Winter is a time, when you have a range of delicious greens and vegetables. Shorshe shaak is one such green that is available in abundance during the winter season. The fresh and vibrant colours of the dish, make it visually appetizing as well. It is a favourite dish in my household during the winters — be it the simple Bengali style stir fry or the more elaborate Punjabi version “sarso da saag”. You need to have it with plain steamed rice and savour the amazing flavours that the greens soak in. It is usually a first course of a Bengali meal. The short and simple list of recipes should not fool you, this is truly a flavour-packed recipe.
Ingredients
- Mustard greens
- Salt
- Turmeric
- Nigella seeds (kalonji)
- Green chillies
- Oil to fry
Preparation
- Chop mustard greens, wash well, and soak in water with salt and turmeric, then squeeze dry. Keep aside.
- Heat oil in a pan, and add nigella seeds (kalonji) and green chillies. Fry this a little, and then add the mustard greens.
- Sprinkle a little water.
- Add a little salt and turmeric (these were added to the greens earlier while soaking).
- Fry well once the water dries out; and serve with steamed rice.TIP: You may even use one or two dried red chillies for tempering.