Pahadi Lai Ki Sabzi
Learn how to make Pahadi Lai Ki Sabzi, a traditional Kumaoni recipe featuring a local variety of red mustard greens.
Servings: 2 adults
Calories: 144kcal
Equipment
- Heavy Bottom Kadhai
Ingredients
- 2 bunch Pahadi mustard leaves (lai)
- 2 tablespoon mustard oil
- 2 dried red chillies, broken
- ¼ teaspoon hing (asafoetida)
- Salt to taste
- ¼ teaspoon red chili powder
- ¼ teaspoon turmeric powder
Instructions
- Remove the tough stem from the base of the greens. Wash the leaves in water twice or thrice to make sure they are clean and dirt-free.
- Chop the greens into fine threads. The finer they are cut the better they taste.
- Heat oil in a thick bottom wok over high heat. Once the oil reaches the smoking point, reduce the heat to low.
- Add the dry red chillies and asafoetida. Cook for a few 10 seconds.
- Now add the chopped mustard greens with salt, turmeric and red chilli powder. Mix nicely and cover the wok with a lid.
- Allow the greens to cook on low flame. It takes 10 -12 minutes. Stir the sabzi at regular intervals to avoid scorching.
- Do not cook the greens for too long otherwise, they will become bitter.
- There should not remain any liquid of the greens in the kadhai.
- Serve Lai Ki Sabzi warm with arhar ki dal and rice.
Notes
- Red Mustard Greens already have some sort of saltiness to them. It is recommended to use less than usual salt to season the vegetables.
- Best taste the vegetable while cooking and add more salt if required.
- You can season the oil with cumin seeds, or finely minced garlic.
- There should not remain any liquid of the greens in the kadhai.
Nutrition
Calories: 144kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 9mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 533IU | Vitamin C: 65mg | Calcium: 10mg | Iron: 1mg