Reader update: My internet connection has just been restored after almost three weeks. I have been receiving some of the entries for JFI Chillies, and sorry if I am unable to respond to each of your mails since I am travelling for the next 10 days. Indira has been kind enough to take on any queries you might have. The round up shall be done as promised by 8th August.
Mustard greens – then and now
It is a great pleasure for us city folks, to grow edible plants in our small balconies and then find ways to use them in our kitchen. These mustard greens sprouted from the mustard seeds I generally threw into a Chinese Bamboo pot and they grew out beautifully. Even when the shoots were just out (in about 5-7 days after sowing the seeds), the tiniest of leaves screamed out loud saying “I am mustard”. What I mean to say is that the pungent mustard flavour that some of us love and others love to hate, was very strongly evident even in the tiny shoots.
They took about 2 months to grow into bigger leaves in this pot, the delay probably being due to over crowding. The harvest was not enough to make sarson ka saag, so I had to be content using the leaves along with some other veggies in a fried rice.
Mustard green fried rice