|Mula Sorisa Saaga|
Mustard green - 4 to 5 cups chopped
Radish- 5 or 6 small- 1 cup chopped
Butternut squash- 1 cup chopped
Potatoes- 2 small - 1 cup chopped
Eggplants- 3 or 4 small - 1 cup chopped
Tomatoes - 1 cup chopped
Onion -1/2 cup chopped
Garlic -1tbsp crushed
Salt to taste
Sugar- 1tsp (optional)
Turmeric -1/2 tsp ds
Oil - 1tbsp
Oil- 1 tbsp
Cumin seeds- 1 tsp
Hing, a pinch
Dry red chilies, a few
green chilies (optional)
I usually cutoff the stem of the mustard greens and use only the greens for this preparation. And I chop the greens roughly in big pieces not very fine. Rest of the veggies I try to cut them as similar sizes as possible, for them to cook evenly.
Soak the mustard seeds and the cumin for a couple of hours. Then grind it to a fine paste with the green chilies. I use the yellow mustard because it gives the paste a nice color but it's milder than the black mustard.
Heat 1tbsp oil and add the chopped onion. Saute for about 5 minutes in medium to high heat till it's slightly brown on edges. Then add the crushed garlic and all the chopped veggies except tomatoes. Add turmeric, salt and sugar. Cover and cook till the veggies are almost done, for about 10 minutes. then add the chopped tomatoes. let the tomatoes cook for 2 minutes and then add the chopped greens. Cover it and cook till the greens cook down. then add the mustard paste. Cook for another 5 minutes till it's done.
Just before serving heat 1 tbsp of oil. when it's hot add the cumin seeds, dry red chillies and hing. Wait for the seeds to Spatter then remove from the heat. Drizzle the prepared oil(tadka) on the curry.
Serve it with plain Rice.