Sarson da Saag (Mustard Green Curry)

We got some fresh and very pungent mustard greens from Psyche and were very excited to try them in a curry. I picked this simple mustard and ghee curry because I wanted something that would really let the greens shine. Unfortunately, this particular variety seems to become extremely bitter when cooked. I think, in future, I'll enjoy those greens fresh and save the curry recipes for the milder store-bought greens.

Sarson da Saag

From 660 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. mustard oil
• 1 tsp. cumin seeds
• 4-6 cloves garlic, chopped
• 1-2 dried red Thai, cayenne, or arbol chilies
• 1-2 fresh green Thai chilies
• 450g mustard greens, rinsed and chopped
• 2 c. water
• 1 tsp. coarse sea salt
• 2 Tbsp. ghee
• 2 Tbsp. cornmeal
• juice of 1 lime

Directions

1. Heat oil over medium-high heat.
2. Add the cumin seeds and sizzle for 10-15 seconds.
3. Immediately add garlic, dried chilies, and fresh chilies and stir-fry for 1-2 minutes.
4. Add the mustard greens a handful at a time and cook until wilted.
5. Continue cooking, uncovered, stirring occasionally, for 8-10 minutes.
6. Add water and bring to a boil.
7. Reduce heat to medium and simmer, covered, stirring occasionally, for ~10 minutes.
8. Transfer the curry to a blender and blend until smooth.
9. Return the blended mixture to the pan and add the ghee and cornmeal.
10. Cook, covered, over low heat, stirring occasionally, for ~15 more minutes.
11. Stir in lime juice and serve immediately.
12. Top each portion with additional ghee if desired.