Remove the tough stem from the base of greens. Wash the leafs in water twice or thrice to make sure they are absolutely clean.
Chop the greens into very fine threads, finer they are cut tastier is the dish.
Heat oil in a thick bottom wok (buy it here) over high heat.
Once the oil reaches smoking point, reduce the heat to low.
Add the dry red chilies. Fry for 10 second or so.
Add asafoetida and cook for few seconds.
Now add the chopped greens, stir to mix. Add salt, turmeric and red chili powder.
Mix nicely and cover the wok (buy it here) with a lid. Allow the vegetable to cook on low flame till the greens turn soft. It will take 10 -12 minutes. Stir the vegetable at regular intervals to avoid getting burnt.
There should not remain any liquid of the greens in the wok. Do not cook the greens for too long.
Serve Lai Ki Sabzi warm with arhar ki dal (see recipe ) and rice.
Notes
Red Mustard Greens already have some sort of saltiness to them. It is recommended to use less than usual salt to season the vegetable. Best taste the vegetable while cooking and add more salt if required.