Mustard leaves can be cooked in many ways and it is widely eaten in manipur and is one of my favourite. This preparation is very simple and healthy, prepared when u don’t want to eat any oil preparation.
This didn’t come out really tasty as how Ema makes it , need improvement 🙂 , have to get more instruction from Ema. Readers, if you have any advice, drop by a comment.
Mustard Leaves – 1 bunch (generally the leaves the cleaned and plucked into pieces, 1 leaf or plant into 2 or 3 pieces by hand, it is not cut by a knife)
Ginger – slice it into small pieces , need a small piece.
Chilly powder – coarse powder preferred
Smoked fish or dried fish
Ngari (fermented dried fish) – little bit just for taste
Maroi (Coriander leaves, Spring Onions)
Salt to taste
Boil water and ONLY after the water is boiled, add ginger, chilly powder, spring onion pod part & ngari. Boil it for 3-5 mins. Add the mustard leaves & let it boil untill mustard leaves are cooked completely stiring in between. I have seen in other chinese preparation that greens are generally half cooked, but we need to cook it completely, you will know it by the change in color.
Once cooked, add the smoked or dried fish, I had some ngakijou, so had put some of that. Add Salt to taste and simmer for 5 mins. Stir and add coriander leaves and serve hot with Rice.