Unlike abroad, Indian cuisine does not rely much on mustard as a condiment. Its existence relies rather on the leaves as a saag and on the seeds for tempering or making a paste. It is one of the few plants that are used throughout India, from sarson ka saag in Punjab to curd rice in Tamil Nadu. It is truly Hindustani in nature.
After much debate, dieticians and scientists concluded that mustard oil is good for one’s health. Usually quite thick and sweet smelling, the oil becomes thinner and more pungent when heated and one should only start cooking when it is smoking hot.
Mustard oil is to Bengal what coconut oil is to the South. It is used liberally by Bengalis when they whip up fish delicacies. Every true blue Bengali will tell you that if the fish isn’t cooked in mustard oil, it is a waste of good fish.
Sarson ka Saag
Sarson ka saag with makki (maize flour) ki roti and a dollop of butter is synonymous with winter food in the North.
Ingredients
1 kg fresh mustard greens (sarson saag)
300 gm spinach
2 tbsp ginger garlic paste
2-3 green chillies, chopped
2 tsp makki ka atta
1 tbsp powdered jaggery
1 tbsp of white butter
For the tadka
3 tsp ghee or oil
½ tsp red chilli powder
1 green chilli, finely chopped
1 inch piece of ginger, grated
Salt to taste
Method
Wash thoroughly, dry and roughly chop the mustard and spinach leaves. Cook the leaves in a pressure cooker for around 15 minutes with a cup of water, the ginger garlic paste, green chillies and salt. Remove and blend the saag in a blender till it is a rough paste. In a heavy-bottomed pan, cook the saag with the maize flour for 10 minutes on low heat. Heat the ghee or oil for the tadka in a small pan, add the ginger, chillies and red chilli powder in that order. Fry for a few seconds ensuring that the chilli powder does not blacken. Pour the tadka over the saag and stir for a few seconds. Sprinkle the jaggery on top and serve with a dollop of white butter. Serve with makki ki roti.
Microwave Bhaapa Chingdi
(steamed mustard prawns from Bengal)
This is a classic example of the use of mustard oil and seeds in Bengali cooking. Traditionally the dish is steamed in an airtight container in a bowl of boiling water but it comes out as good when done in a microwave. Small prawns that don’t need to be de-veined are used here.
Ingredients
500 gm small prawns, washed with the heads removed
5 green chillies
A small bunch of coriander leaves, finely chopped
1½ tsp turmeric powder
Salt to taste
3 tbsp mustard oil
3 tbsp mustard seeds
Method
In a bowl, mix the prawns, turmeric powder and 2 tbsp mustard oil and keep aside. Grind the mustard seeds with 3 green chillies, salt and 3 tbsp water. The result will be a thick paste. Add a cup of water to the paste, mix well and set aside for 10 minutes. Strain the mustard mixture and retain the liquid, discard the pulp. Pour the liquid and the prawns in a microwave-proof dish, add 2 green chillies slit lengthwise. Cover with a lid and microwave on normal settings for 5 minutes.
Drizzle the remaining mustard oil and the chopped coriander leaves on top and serve with hot rice.