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.

One Response

  1. This looks delicious!

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