Till about a couple of years ago, I had never bought pok choi. Of course, I had always consumed it whenever I stepped out for a Chinese meal. But the winter stock of pok choi at the local organic market looked so tempting that I decided to buy a batch and experiment with this green. The result was this salad that turned out so amazing that it now features regularly at my dining table. I was so enamored of this salad that I planted pok choi in my garden last year. And enjoyed the fruits of my labour throughout winter!
250 gms pok choi, chopped fine
2 medium sized tomatoes, chopped
1 green chili, chopped fine
1 tsp mustard seeds (sarson, kadugu), powdered
Juice of 1 lemon
Salt to taste
Combine all ingredients in a bowl