Description
A Punjabi dish of mustard greens simmered with spices to create a flavorful, nutrient‑rich stew.
Technical
Blanching at 80 °C leaches bitter glucosinolates, while sautéing at 150–160 °C initiates a Maillard reaction that forms melanoidins and volatile sulfur compounds. Simmering at 90–95 °C hydrolyzes remaining glucosinolates to isothiocyanates, giving the characteristic pungency. Slow cooking at 50–60 °C preserves vitamin C and essential oils, and a final pH of 5.5–6.0 inhibits bacterial growth.
Science
Primary Reaction
Hydrolysis of glucosinolates to isothiocyanates
Sensory Profile
Aroma ()
earthypungentgreennuttyslightly sweetspicyherbaceousmustardywarmsavory