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