Mustard plant is abundant here in Denmark. Thought it never hit me that I can grow some here in my kitchen garden and cook them. Stir fried mustard leaves are very common and healthy meal in Bangladesh. It is full of fibers and vitamins, aids in digestions and constipation. Some may find the leaves taste bitter but hey, Bangladeshis are well adapted with bitter taste and bitterness is good for health.

These Mustard leaves are from my kitchen garden! There are no better feelings than growing own vegetables and eating them.

The ingredients are simple as before – onion, garlic, dry red chili, vegetable oil and salt. And of course mustard leaves. I have taken with the flowers this time, as I couldn’t grow them a lot. Flowers are edible too, they are eaten as patty in Bangladesh. Make sure to wash the leaves until they are free of dirt.

In a pan, add some vegetable oil. When hot, add dry red chili, sliced onion and sliced garlic. For this kind of stir fry leave recipe, we use a lots of garlic (at least I do). You can also temper the oil with whole cumin seeds, if you like them. I fried the onion and garlic until golden brown.

Then I added finely chopped mustard leaves to the pan. As per nature of any leaves, they will shrink to almost non-existent quantity. So did my mustard leaves. I wish I could grew them more!

I stir fried them without covering them, to keep the green color. I added salt after all the leaves got shrunk, because then it is easier to measure the quantity.

Doesn’t it look beautiful? Please don’t be afraid of chili, you can cook it without chili too!

Just to remember you my readers, there are more stir fried veggie leaves recipe in my other posts. Just look under “Shak” if you need to know them.

Recipe: Stir Fried Mustard leaves

Mustard leaves – young and before starts seeding Onion – 1 Garlic – few cloves (as per taste) Dry red chili – as per taste Salt – as required Oil

1. Wash mustard leaves until dirt free and discard any unwanted parts like roots. 2. Finely chop leaves. 3. In a pan, heat oil and add sliced onion, garlic and dry red chili. Fry them until onion garlic are golden brown. 4. Add finely chopped mustard leaves and continue to stir them. 5. When all leaves get shrinked, add salt. 6. Stir fry leaves until they get cooked. Serve with rice. Enjoy!