Introduction
A humble, yet nostalgic dish from the Kashmir Valley, made with collard greens gently braised in mustard oil and local spices
Ingredients:
Collard greens, mustard oil, fennel seeds, Kashmiri red chili, salt.
Instructions:
Chop greens, sauté seeds and chilies in mustard oil.
Add greens, simmer with salt till tender.
Pro Tips:
Use freshly dried fennel for authentic Kashmiri flavor.
Serving Suggestions:
Best with steamed rice and a spoon of ghee.
Fun Fact:
This rustic gruel was a winter staple, soon fading from major menus—but holds nostalgic culinary value.