Ingredients:

• 6 cup – cooked Rice
• 1 cup – Chinese beans sprouts
• 1 cup – Shallot (small onions), thinly sliced
• 1/2 cup – Mint leaves
• 1/2 cup – Coriander leaves
• 1/3 cup – green mango, grated
• a handful mustard greens (Sarson ka patha)
• 2 to 3 Green chillies
• 1 tsp – ginger, chopped
• 2 tbsp – oil
• 2 tbsp – Lemon grass, chopped finely
• salt to taste

Method:

1. Roughly chop the mustard greens.
2. Combine them with mint, coriander, green chilli and ginger.
3. Place in a thick pan. Sprinkle with little salt.
4. Cover and cook till the greens are soft (Do not add water).
5. Cool and blend to a very coarse paste (Do not blend till smooth).
6. Heat the oil in a non-stick Kadai or deep fry pan.
7. Add shallots and fry till golden brown.
8. Add lemon grass and mango.
9. Stir fry for 2-3 minutes.
10. Add the greens paste, fry well.
11. Add beans sprouts. Fry till they just wilt.
12. Add the rice and salt.
13. Mix well and keep covered on a low flame till heated through.
14. Serve hot with a Thai curry.