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Kolmou Xaak Bhaji

Tender water spinach stir-fried quickly in mustard oil with garlic and green chilli — light, green and ready in minutes.

Ingredients

• 2 bunch kolmou xaak (water spinach), tender tips and leaves
• 6 garlic cloves, sliced
• 2 green chillies, slit
• 1 dry red chilli
• ¼ tsp turmeric powder
• 1½ tbsp mustard oil
• salt to taste

Method

1. Pick the tender tips and leaves; discard the thick hollow lower stems.
2. Wash in plenty of water 2 or 3 times to remove mud, then drain and chop roughly.
3. Heat mustard oil till it smokes, then lower the heat.
4. Add the dry red chilli and garlic and fry till the garlic turns light golden.
5. Add green chillies and the chopped greens, then sprinkle turmeric and salt.
6. Stir-fry on high heat for 4 to 5 minutes till wilted, without covering.
7. Cook 1 to 2 minutes more till any water dries, then serve with rice and dal.

Tip: Do not cover the pan — kolmou cooked open on high heat stays bright green and does not turn slimy.