I love the combination of potatoes and greens, whether it's a baked potato mixed in a salad or with tangy sauteed greens on the side. This recipe rocks with flavor, provided by the combo of whole and freshly ground spices.
You can use store bought ground coriander instead of grinding your own if you wish. If you cannot find kalonji (onion seeds), omit this ingredient, as there is no suitable substitute. Also, you may use yellow mustard seeds in place of black ones. You may use any greens instead of chard, such as rapini, beet greens, or kale.
Pure mustard oil is used by chefs around the world. A little drizzle of mustard oil adds a great flavor kick! However, this flavor diminishes with cooking, so always add it at the end.
You may notice that pure mustard oil in the U.S. is labeled “tor external use only” (great for foot massage… mustard draws out toxins). The FDA has not approved pure mustard oil as an edible substance and this is widely viewed as an oversight. They have approved it for consumption when blended with other oil, but this lacks flavor.
Approach mustard oil fearlessly! Pure mustard oil is not toxic. You will find it in Indian markets.
This recipe can be found in From Vegetables, With Love by Siri Ved Kaur.