Serves 2
Two generous handfuls tender young alexanders stems and leaves, finely chopped
1½ tbsp mustard oil
1 tsp black mustard seeds
1 tsp dried curry leaves, crumbled
1 tsp fresh ginger, finely chopped
2 cloves fresh garlic, crushed
¼ tsp turmeric
Sea salt, to taste
1 tsp cider vinegar
Heat the mustard oil in a heavy pan until it just begins to smoke, then lower the heat. Toss in the mustard seeds and let them pop. Add the curry leaves, ginger, and garlic. Stir until fragrant and golden. Add the chopped Alexanders and a good pinch of sea salt. Sauté gently for 3–4 minutes, allowing the greens to soften. Stir in the turmeric, cook for another minute, then splash in the cider vinegar. Stir once, remove from the heat, and let it settle before serving.