Meghalaya Saw Khasi Bitter Pungent Green Vegetable Boiled

Method

1. 1

   Wash all greens thoroughly. Roughly chop larger leaves. Leave smaller ones whole.

2. 2

   Dry-roast sesame seeds in a small pan until golden and popping. Set aside.

3. 3

   Bring 1.5 cups water to a boil. Add sliced ginger, whole green chillies and turmeric.

4. 4

   Add the tougher greens first. Cook 4 to 5 minutes.

5. 5

   Add the more tender greens. Cook 3 to 4 more minutes until all greens are wilted and cooked through.

6. 6

   Add the dry-roasted sesame seeds. Stir.

7. 7

   Add 1 tbsp mustard oil directly to the cooked greens.

8. 8

   Stir — the raw oil finish adds characteristic pungency.

9. 9

   Season with salt.

10. 10

    Serve the greens with their cooking liquid over steamed rice.