Name: Mustard greens bhutuwa
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 4 as a side dish
Cuisine: Nepalese
Ingredients: 1 tablespoon crushed garlic; 450 g (1 lb) mustard greens, washed well, chopped into small pieces; ½ teaspoon freshly ground black pepper; ½ teaspoon brown mustard seeds; 60 ml (2 fl oz/¼ cup) mustard oil; ½ teaspoon lovage seeds; if unavailable, you can use celery seeds or dill seeds; 2 tablespoons finely chopped fresh dill; ½ teaspoon freshly grated turmeric, or ½ teaspoon ground turmeric; 1 tablespoon finely grated fresh ginger; 3 dried red chillies, broken in half; ½ teaspoon cumin seeds; 1 teaspoon sichuan peppercorns

Preparation info

Serves
4
as a side dish

Difficulty
Easy
Ready in
15 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

I have always loved mustard greens. They are slightly hot, and if cooked quickly have a nice crunch. They are also versatile, and bring something unique to the table. I have cooked them with roast pork, wrapped fish in them, and finely sliced them into salads.

I also love the inclusion of sichuan pepper in this dish, which shows how food and ingredients were traded across the Himalayas. You can also use this recipe for spinach instead of mustard greens.

Enjoy this flavour di