Lai Xaak Aloo Bhaji

1. 1

   Prepare the vegetables.

   • Wash the lai xaak (mustard greens) thoroughly under running water to remove any grit.
   • Coarsely chop the leaves and tender stems. Discard any tough, thick stems.
   • Peel the potatoes and cut them into small, half-inch cubes.
   • Finely chop the onion, roughly chop the garlic, and slit the green chilies.
2. 2

   Make the tempering.

   • Heat mustard oil in a kadai or pan over medium heat until it's slightly smoking. This removes its raw pungency.
   • Reduce the heat and add the panch phoron. Let the seeds splutter for about 30 seconds.
   • Add the chopped garlic and slit green chilies. Sauté for another 30 seconds until the garlic is fragrant.
3. 3

   Cook the potatoes.

   • Add the chopped onions and sauté for 2-3 minutes until they turn soft and translucent.
   • Add the diced potatoes, turmeric powder, and salt. Mix well to coat the potatoes with the spices.
   • Sauté for 2 minutes, then add 1/4 cup of water.
   • Cover the pan and cook on low-medium heat for 8-10 minutes, or until the potatoes are about 80% cooked. Stir occasionally to prevent sticking.
4. 4

   Add the greens and finish.

   • Add the chopped lai xaak to the pan. It will look like a lot, but it will wilt down.
   • Mix everything well. The moisture from the greens will be enough to cook them.
   • Cook uncovered for 5-6 minutes, stirring frequently, until the greens are tender and any excess water has evaporated.
   • The final dish should be dry. Turn off the heat.
5. 5

   Serve the bhaji hot with steamed rice and dal for a simple, wholesome meal.

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