Sarson ka Saag
Ingredients:
- 2 kg Sarson (Mustard Greens)
- 1/2 Kg Palak (Spinach Leaves)
- 250 gm Bathua (Chenopodiun leaves)
- 8 - 10 Garlic cloves, chopped
- 1 inch Ginger , chopped
- 5 - 6 Green chillies
- 100 gm Makki ka atta (Corn Meal)
- 1 cup Onion, chopped
- 1 tsp Red chilli Powder
- Salt to taste
For tempering:
- 2 tbsp Ghee
- 3-4 cloves Garlic, chopped
- 1/2 cup Onion, chopped
Method:
- Clean all the leaves and wash them thoroughly.
- One good way to wash your green is to fill a large pot with water .
- Dip your greens in water and let it stay for a minute.All the impurities will settle down .
- Take out the leaves gently without disturbing the water . Repeat the process for two three times.
- Chop the greens and add them in the pressure cooker.
- Add onion, ginger, garlic, green chillies, salt and cup of water. Pressure cook for four whistle on high.
- Remove the pressure cooker from heat and let it cool.
- once cooled blend the leaves with blender.
- Dissolve makki ka atta in little water and add it to the leaves.
- Add red chilli and cook it for another 10 minutes Can adjust the consistency by adding water.
- For tempering heat ghee in a pan.
- Add onion and garlic fry till golden brown.
- Pour the tempering over the saag.
- Serve hot with Makki ki Roti and white butter.