Sarson Ka Saag
500gms (~1 bunch) mustard leaves (sarson) 100gms spinach leaves (palak) 100gms bathua 2 tbsp Olive oil 1 inch ginger 4-6 garlic cloves 1 medium onion 1 green chilli Salt to taste 1 tbsp corn flour 1 cup water
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Separate the leaves from the stems of the green vegetables. You can keep the softer stems. Wash all the leaves in running water. It is important to wash them at least 3-4 times to make sure you get all the dirt stuck on the leaves out. Roughly chop all the leaves and other veggies. Heat oil in a pan. Add ginger, garlic, green chilli and onions. Sauté for a couple of minutes, till the onions become soft. Add the chopped leaves and mix together. Add salt to taste; mix well and cook covered for 4-5 minutes till the mustard and other leaves turn soft. o It’s interesting how the dish uses only salt and no other spices. You get the authentic flavors of mustard balanced with other greens and ginger-garlic and onion. Dissolve the corn flour in 1 cup water and add to the pan. Mix well and cook covered for another 5-6 minutes till the veggies are completely cooked. Remove from heat. Once the saag is cooled; grind it to a coarse paste using a handheld blender. Simmer the saag on low heat for a couple of minutes before serving.
Makki Ki roti