Ingredients
- 1 big bunch – sarson leaves (mustard leaves)
- 1 bunch – spinach leaves
- 1/2 bunch – bathua leaves (chenopodium album/vastukah/paruppu keerai)
- 1/4 bunch – green methi (optional)
- 2 onions, chopped
- 2 tomatoes, chopped
- 5 – green chillies, crushed
- 4-5 – garlic pods, finely chopped
- 1/2 inch – ginger piece crushed
- 2 tsp makki flour (cornmeal)
- Salt to taste
How to make Sarso ka Saag
- Roughly chop the cleaned, washed leaves of sarson, spinach (don`t remove spinach stalks) and bathua.
- Pressure cook for 1 hour.
- Cool and coarsely puree in a food processor.
- Add makki ka atta, green chillies and paste of ginger to this sag.
- Add salt.
- Cook for 10-15 minutes.
- In a pan, heat 1 tsp butter and oil.
- Add chopped garlic and onion.
- Saute till onions become translucent.
- Add chopped tomato and cook till butter separates.
- Add sag and cook for 5 minutes.
- It is ready to eat.
- Serve piping hot with makki di roti.
