Mustard greens (lai xaak) come into season in Assam’s winter. A quick stir-fry with garlic and a generous pour of kachi ghani gives the leaves their punch.
Ingredients
- Fresh mustard greens (lai xaak) — 1 large bunch, roughly chopped
- Bhogali Premium Kachi Ghani — 2 tablespoons
- Garlic cloves — 5, sliced
- Dried red chillies — 2
- Salt — to taste
Method
- Wash the greens well. Drain and roughly chop.
- Heat the Bhogali mustard oil in a kadai until it just starts to smoke.
- Add the dried chillies and sliced garlic. Let them sizzle for 30 seconds — careful not to burn.
- Throw in the greens. Toss with the oil. Cover and cook on medium heat for 4-5 minutes, stirring once.
- Uncover, season with salt, and stir-fry for another 2 minutes until any water has evaporated.
- Serve hot with rice and dal.
Why it works
Mustard oil’s bitter-pepper notes love mustard greens. It’s the most natural pairing in the Assamese kitchen — the oil and the leaf are botanically related.
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