Name: East Indian Spiced Mustard and Fenugreek Greens (Sarson Aur Methi Ki Bhajee)
Yield: Serves 4
Cuisine: India
Ingredients: 1 teaspoon coarse kosher or sea salt; 1 tablespoon finely chopped fresh ginger; 2 teaspoons East Indian bottle masala; ½ cup chopped fresh or frozen fenugreek leaves (thawed if frozen); or 2 tablespoons dried fenugreek leaves, soaked in a bowl of water and skimmed off before use (see box); 1 medium-size tomato, cored and finely chopped; 2 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds); 8 ounces fresh mustard greens, well rinsed and finely chopped (see Tip); ¼ cup finely chopped fresh cilantro leaves and tender stems; 2 tablespoons canola oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

You would think that if you combined bitter mustard greens with equally bitter (but perfumed) fenugreek leaves, your curry might be unpalatable—but wouldn’t you know it, your instincts fail you once again. You’ll realize this the moment you taste that first mouthful, redolent with the sweet spices in the bottle masala. The second time I made this curry, I had run out of bottle masala, but I did have the sweeter, three-spice Bangala garam