Greens, vegetables and mustard – Chadchadi!!!



3 turnips
2 beets
2 large potatoes
4 Japanese eggplant
1 large bunch kale
1 large bunch chard
2 bell peppers
4 whole red chillies
8 tablespoons mustard dry ground to fine powder
salt to taste
3 tablespoons cooking oil

Peel and chop all the vegetables into 1.5 inch cubes. Take the leafy parts and discard the thick middles of the kale and chard. Add the mustard powder to half a cup of water and set aside. Put a wok on the stove and heat oil, add the red peppers and stir until they start to smoke slightly. Add the potatoes and stir and fry for a bit. Then add the rest of the vegetables and continue to stir and fry until the leaves have wilted. Add salt and cover and let the vegetables release some water. Continue to cook until the veggies are mostly done – then add the mustard paste and stir in well. Cook for 5 more minutes on high heat until the water is absorbed and mustard well blended. You can add kasundi for extra mustard flavor.

Advertisements

One Response

  1. This looks delicious!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: