Nepali Mustard Greens


1 lb. Mustard greens, washed, peeled, cut into small pieces
3 dried red chilies
½ teaspoon jwanu seeds (lovage seeds)
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 teaspoon whole timur (szechuan pepper)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
½ teaspoon turmeric
½ teaspoon freshly ground pepper
3 tablespoons mustard oil
2 tablespoons fresh dill weed, finely chopped
Salt to taste


In a  pan heat 3 tablespoons of musturd oil. Splitter jwanu seeds, whole timur mustard seeds, and cumin seeds until they turn dark. 
Fry dried red chilies for 15 sec. till it turns dark. 
Add garlic, ginger, ground pepper, and turmeric; fry for 1 min in low heat. 
Add musturd greens to the spice-mixture, and stir-fry for about 2 min. Salt it. 
Increase the heat to high; cook the musturd greens until wilted and the excess liquid has evaporated off. Do not overcook the greens. Garnish with chopped dill weed. Serve with rice.