Bengali Chilli Greens With Coconut Cream and Mustard Seeds

1. 1

   Heat half of the ghee in a pan over a medium-low heat and gently fry the onion until lightly caramelised; sprinkle with a pinch of salt and add the mustard seeds, fry for a little longer to release the mustard oils; set aside and keep warm.

2. 2

   Heat the remaining ghee in a large heavy pan over a medium-low heat and gently fry the chilies for a few moments then add the greens; salt lightly, cover and cook, stirring occasionally for 5 minutes or until the leaves wilt.

3. 3

   Add the coconut cream and simmer for a few minutes until the greens absorb most of the coconut and the whole mixture is piping hot.

4. 4

   Serve the greens topped with the caramelised onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.