Lai with pork

Lai with Pork

Bodos call it Lai mwigong. It is one of the sub-species of Brassica Juncea plants that are often collectively categorized as mustard leaves. Wikipedia tells me that it is known by names such as leaf mustard, Indian mustard and vegetable mustard.

From what I can gather, this particular variety of mustard is the one that Bodos traditionally grew. Although there are other types of vegetable mustard in the market today, I personally prefer this variety. Compared to other varieties, this one has smaller leaves with a much stronger flavour (other varieties with bigger leaves tend to be bland). It has a sharp peppery taste and an aroma that is similar to that of mustard oil. One important thing- the leaves should be eaten before the plants start to flower. Once the flowering starts, the leaves become very bitter and loses aroma. On the other hand, the bright yellow flowers are edible too as a stir fry.

Easily grown from tiny round seeds (germinates in 3-4 days), Lai is usually abundant in the winter months in India. Used widely in Bodo households either as a standalone side dish or in combination with other leafy greens, my favourite dish with Lai is with pork. So, that's what I have prepared below.



Ingredients:

  1. Lai (one or two bunches)
  2. pork (500 gm)
  3. Ginger-garlic paste (two tablespoons)
  4. Chilli powder (one tablespoon)
  5. Turmeric powder (one tablespoon)
  6. Cumin powder (half tablespoon)
  7. Coriander powder (half tablespoon)
  8. Black peppercorns (one tablespoon)
  9. 1 Onion (sliced)
  10. Salt (one tablespoon or to taste)
Method: Toss in to a wok or kadai two pieces of pork fat cubes to render the fat. Add the sliced onions and peppercorns and saute till they turn brown. Add the ginger-garlic paste and stir for a minute or two. Now, add the turmeric powder, chilli powder, cumin powder, coriander powder.

Add the pork cubes into the wok and the salt and saute until they turn golden brown and stick to the wok. Add some water and cover with a lid and leave it on medium/high heat till the meat soften (20-30 minutes). Stir the ingredients every 5 minutes or so.

Once, the meat is cooked trough and nicely golden brown, turn off the heat and add the Lai and mix them up and your dish is done. Add 3-4 chopped green chillies if you'd like more heat.

P.S.- Do not overcook the Lai, just add it right at the end. Do not chop the leaves into tiny pieces. Just grab them by bunches and twist and sever them in half before adding them to the pork.

Right, that's it for now. See you next time with another plant and dish. Thanks if you're reading this.
 

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