Sarson Da Saag

Ingredients

• 300 gm mustard leaves
• 100 gm bathua leaves
• 100 gm spinach
• 50 gm raddish leaves
• 1 cup reddish chopped
• 4 green chillies
• 8-10 garlic cloves
• 1 inch ginger
• 1 tsp salt
• 2 tbsp makai flour/ maize flour
• Other ingredients –
• 4 tbsp ghee
• 1/2 tsp hing /asafoetida
• 2 medium onion finely chopped
• 1 tsp red chilli powder
• 2 green chillies finely chopped
• 1 inch ginger finely chopped
• 6-8 cloves garlic finely chopped
• 1 tomato finely chopped
• Salt to taste
• Tadka –
• 2 tbsp ghee
• 10 cloves garlic chopped
• 1 dry red chilli

Steps

1. Wash all the greens thoroughly and chop roughly, measuring the leaves only after cleaning. Get the other saag ingredients ready as well.
2. Put all the leaves, chopped radish, green chillies, garlic, ginger and salt into a pot. Add 5 cups water and cook over low heat for one and a half hours, stirring from time to time.
3. Mash with a ladel, mix in the maize flour and blend coarsely with a hand blender. Avoid making a very fine paste.
4. Heat the ghee in a pan and sauté hing and onion until light pink. Put in the green chillies, ginger, garlic, red chilli powder and salt and sauté for a minute. Add the tomato and cook until soft, then add the mixture to the saag and cook again over medium heat for 8 to 10 minutes.
5. For the tadka, heat ghee in a pan and add the chopped garlic and whole dry red chilli. Cook over medium heat to light pink, then pour it over the finished saag.
6. Serve the sarson ka saag alongside makke di roti, green chillies, onion and some jaggery.