Mustard oil not only enhances the taste in Indian cooking, but it also contains some nutrients which are very beneficial for health. It has omega-3 fatty acids, anti-bacterial, anti-fungal and anti-inflammatory properties, which are very important for the body. Always heat mustard oil “until the smoke”, so that its pungency is reduced and it is easy to digest. Today we will tell you about some vegetables and dishes that are made in mustard oil, both their taste and nutrition doubles. Let’s know in detail.
When the temper gets added to the potato-bhindi made in mustard oil, its fragrance increases the hunger. The pungency of oil also reduces the slimness of lady finger.
This is classic! Making mustard greens in mustard oil is its real identity. Add tempering with desi ghee and eat with maize bread – the taste becomes unforgettable.
Fry roasted brinjal with onion, garlic, tomato in mustard oil – the smokey flavor that is found comes only in mustard oil.
This simple vegetable made in mustard oil also looks wonderful, especially with paratha or puri.
Bengali food is incomplete without mustard oil. The fish is first frying in mustard oil, then cooked in spicy curry – both taste and fragrance are excellent.
