Ingredients:
• 1 tablespoon mustard oil
• 4 heads bok choy, quartered
• ½ onion, chopped
• ½ teaspoon dry mustard
• ½ teaspoon cumin
• ¼ teaspoon Kashmiri chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon fenugreek powder
• ½ teaspoon ground turmeric
• salt to taste
• 2 tablespoons water
Directions:
• Heat your oil in a medium sized pan or wok over medium-high heat. Add the spices and sauté for 1 minute.
• Add the onions. Cook down the onions until they are caramelized, for about 5 minutes.
• Add the bok choy and water, and cook until the bok choy has cooked down, for about 5 minutes.
