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Mustard Greens Stir-fry (Shorshe Shak Bhaja)

30 Jan 2026

Shorshe Shak Bhaja is a classic Bengali mustard greens stir-fry made with mustard oil and simple spices—healthy, comforting, and perfect with steamed rice and dal.

Mustard Greens Stir-fry (Shorshe Shak Bhaja)
Mustard Greens Stir-fry, locally known as Shorshe Shak Bhaja, is a classic Bengali dish that celebrates simplicity, nutrition, and bold flavors. Made with fresh mustard greens, mustard oil, and minimal spices, this dish is a staple in many Indian households, especially during winter. This healthy leafy vegetable recipe pairs beautifully with steamed rice and dal, making it a perfect everyday comfort food.  

Ingredients

 
  • - Mustard Greens (Lai Shak): 1 bunch (washed and finely chopped).
  • - Mustard Oil: 2 tbsp.
  • - Seeds: 1/2 tsp Nigella seeds (Kalo Jeera) or Mustard seeds.
  • - Dried Red Chilies: 3-4 pieces.
  • - Bori (sun-dried lentil dumplings): 1/2 cup (optional).
  • - Onion: 1 (chopped).
  • - Turmeric Powder: 1/2 tsp.
  • - Salt: To taste.

Instructions

 

1. Prepare the Bori

  Heat 1 tablespoon of mustard oil in a pan and fry the bori until they turn reddish-brown. Once done, set them aside.  

2. Tempering

  Add the remaining mustard oil to the pan. Add the dried red chilies and the nigella seeds (or mustard seeds) to the hot oil.  

3. Sauté

  Add the chopped onion to the pan and sauté until the pieces become transparent or turn a light golden brown.  

4. Cook the Greens

  Add the chopped mustard leaves and turmeric powder. Stir the mixture well. Cover the pan and cook on medium heat; you will notice the leaves begin to shrink and release their natural water.  

5. Finish

  Once the water has completely evaporated and the greens have softened, add salt and the fried bori. Stir-fry the entire mixture for another 2-3 minutes.  

Serving Suggestions

  This dish is best served hot alongside steamed rice and a side of dal.          Sorshe Shak Bhaja – Pro Tip   Always blanch the mustard greens for 30–40 seconds and squeeze out excess water before stir-frying. This removes bitterness and helps the shak stay deep green, soft, and flavourful when cooked in mustard oil.
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