1 bowl of creeping wood sorrel 2-3 garlic pods 2-3 green chilies Salt to taste Mustard oil for seasoning Banana/sal leaf for roasting Wash the fronds and shoots thoroughly; drain the water. Wrap the greens along with chopped garlic and chilies in a banana or sal leaf and tie it up with a thread. Place the sealed greens in an oven or on a charcoal grill for less than five minutes. The leaves will char into a smoky brown colour. Take out the steamed greens, add salt and mustard oil, and mix well. Serve hot with rice. Most people enjoy the dish with pakhala bhaata (rice soaked in water overnight).
If you do not have the means to roast the greens, simply place the ingredients in a wok and cook over a low flame with the lid covered. The moisture-laden fronds will release water, helping the greens to get steamed. Switch off the burner after five minutes. Add salt and mustard oil to the cooked greens. Mix well.