Mustard Greens Stir-fry, locally known as Shorshe Shak Bhaja, is a classic Bengali dish that celebrates simplicity, nutrition, and bold flavours. 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 Chillies: 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 chillies 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.
