SHAAG BHAJA DAILY GREENS IN CHILLI GARLIC OIL

Stir-fried greens are an important part of meals in India, where they are enjoyed alongside dal and rice, or in the case of Bengal, at the start of the meal mixed into steamed rice. This recipe is for the simple sauté with garlic and chillies that we enjoyed every day when I was a child. While this completes any full Indian meal I can attest that it’s also excellent with baked or shallow-fried fish, such as Chepa Vepudu or Bhapa Maach. You can use any greens here – kale, spinach, chard, spring greens and savoy cabbage all work well. Look out for a favourite of mine, red amaranth, which will also stain your rice a pretty pink. Replace the mustard oil with another oil of your choice if you prefer, or toss half a teaspoon of panch phoron (Bengali five-spice) or nigella seeds in the hot oil.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Discard any hard stalks or ends from your greens and roughly shred or slice them.

Step 2

Pour the mustard oil into a wok and place over a high heat. When it’s hot, drop in the garlic and whole dried red chillies. As they sizzle up, stir through the greens. Cook, stirring, for 4–5 minutes until the greens wilt.

Step 3

Season to taste with salt and serve