In India mustard greens are used widely in Northern part of the country. Mustard greens are a bitter, cruciferous vegetable that reside in the same family as spinach, collard greens and kale. They are the store house of many phyto-nutrients that having health promotional and disease prevention properties & also they are rich in vitamin A, K and C. It has a peppery flavor and the young leaves can be eaten raw in salads while the matured leaves can be cooked and added to many dishes.
Cooking the green leafy vegetables need more finesse, throughly clean it with fresh water, remove the stem or hard stalk and steam or blanch it. For this recipe, instead of cauliflower, perhaps one can include baby potato, paneer, tofu, etc.,
Mustard green also add in non vegetarian dishes like chicken, mutton etc.,
Mustard Greens – a bunch (blanched & grind)
Cauliflower florets – 250 gms (blanched)
Onion – 1 no. large (finely chopped)
Tomato – 1 no. large (finely chopped)
Ginger – garlic – green chilies paste – 2 tsp
Heavy cream – 1/8 cup
Salt to taste
Oil – 2 tsp
Mustard – 1 tsp
Jeera / cumin – 1tsp
Heat the oil on the low flame, splutter the mustard seeds & cumin.
Now add the chopped onions and ginger-garlic- chili paste until the raw flavor goes off.
After that add the juicy tomatoes cook until mushy.
Now add the blanched cauliflower and saute or fry it for 5 minutes.
Now add blanched grounded mustard greens, add generous amount of water and mix it well.
Now cover the lid and cook for 10 minutes.
Once its get gravy & finally add fresh cream.
Serve it hot and enjoy it with dosa, idly, steamed rice, chapathi, etc.,
Blanching – boil water in a large pot, add salt, greens or vegetables, after that remove from hot water & rinse it with cold water which helps to store the nutrients and gives crunchy texture to the vegetables.
Steaming – bring the water to boil in sauce pan, place the steamer basket in the sauce pan, cover it with lid on high flame.