Lai Xaak Bhaji

1. 1
   prep · ~10 min

   Prepare the lai xaak.

   1.Pick through the lai xaak and discard any tough stems or damaged leaves.

   2.Wash the leaves very well in several changes of water to remove all grit.

   3.Drain completely and roughly chop the leaves and tender stems.

   TIPDry greens cook faster and stir-fry better, so shake off as much water as you can.
2. 2
   saute · ~4 min

   Cook the onion, garlic, and chili.

   1.Heat mustard oil in a pan over medium heat until it smells nutty and sharpness fades slightly.

   2.Add sliced onion and cook until just soft, 2 to 3 minutes.

   3.Add crushed garlic and green chili and cook for 30 to 40 seconds until fragrant.
3. 3
   saute · ~7 min

   Stir-fry the lai xaak.

   1.Add the chopped lai xaak to the pan in batches if needed.

   2.Add salt and toss well so the greens start to wilt evenly.

   3.Cook over medium heat, stirring often, until the leaves soften and most of the moisture dries out.

   TIPDo not cover the pan for long, or the bhaji will turn watery and lose its fresh taste.
4. 4
   other · ~2 min

   Finish the bhaji.

   Cook for another 1 to 2 minutes once the greens are tender and lightly glossy. The bhaji should be moist but not wet, with no excess water left in the pan.

5. 5
   serve

   Serve hot with rice.

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