Ingredients :
Mustard leaves ( sarson ) 700gms
Spinach leaves (palak) 300 gms
Other greens like Methi leaves or Bathua leaves may be added
Onion – 2 . One chopped into four and other finely cut or sliced
Ginger – 1/2 inch piece and finely chopped juliennes
Garlic – few whole and few finely chopped
Green chilies – 2 whole and 1finely chopped
Tomato- 1 big
Chilli powder – 1 tsp
Asofoetida – a pinch
Cumin seeds – 1 tsp
Ghee – 2 tblsp
Oil- 2 tsp
Corn ( makai ) flour – 2 tblsp
Procedure
Take the washed and chopped greens in a cooker and add salt , 1 onion chunks, tomato ,ginger piece , 2green chillies, garlic 4-5 , 2 tblsp of corn flour mixed in 1/2 cup water and pressure cook for 3 whistles . Then mash it manually with a spatula .
In a pan take the oil and add the cumin seeds , then sauté the finely chopped ginger, garlic and chopped chilli , chopped onion and add red chilli powder . Finally add the mashed greens and cook on low flame for few mins.
Now for tempering take the ghee in a pan and add the ginger juliennes, sliced onion, the asofoetida and2 whole red chillies brown it before adding to the greens .
The sarson ka saag is ready to be served and goes best with makki di roti.
Makki di roti
Ingredients:
Maize flour ( makai) – 1cup
Wheat flour – 1/4 th cup
Carom seeds ( ajwain ) – 1/2 tsp crushed
Salt – to taste
Procedure
Mix above and knead into soft dough using lukewarm warm water . Keep aside after covering with a cloth for 20 mins.
Make small balls of the dough and roll out into round rotis using a rolling pin. Cook on a flat pan first and then directly on the flame . Smear with ghee.
Serve hot with the saag and a piece of jaggery .
By Dr Vijayalakshmi
Simple home cooking 