Lai Xaak Aloo Bhaji

Instructions

1. 1

   Prepare the vegetables.

   • Wash the lai xaak (mustard greens) thoroughly under running water to remove any grit.
   • Coarsely chop the leaves and tender stems. Discard any tough, thick stems.
   • Peel the potatoes and cut them into small, half-inch cubes.
   • Finely chop the onion, roughly chop the garlic, and slit the green chilies.
2. 2

   Make the tempering.

   • Heat mustard oil in a kadai or pan over medium heat until it's slightly smoking. This removes its raw pungency.
   • Reduce the heat and add the panch phoron. Let the seeds splutter for about 30 seconds.
   • Add the chopped garlic and slit green chilies. Sauté for another 30 seconds until the garlic is fragrant.
3. 3

   Cook the potatoes.

   • Add the chopped onions and sauté for 2-3 minutes until they turn soft and translucent.