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Sarson Ka Saag
By : Disha ShethiCategory : Regional cuisine, Harayana
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Wash, clean and chop the mustard and spinach leaves.
- Pressure cook the leaves with garlic, ginger, green chillies and shalgam.
- Add salt and 1/2 a cup of water.
- The saag will be done in 15-20 mins.
- Remove from fire and cool.
- Grind the spinach to a rough paste.
- Add makki ka atta and cook for 15 minutes on low heat.
- Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
- Serve hot with Makki ki Roti.
Image: Flickr/creativecommons mdid
Ingredients:
1 kg - sarson (green mustard)
250 gm - spinach
2 no - shalgam (turnips) (peeled and chopped (optional)
3 to 4 flakes - garlic (finely chopped)
2" piece - ginger (finely chopped)
2 to 3 - green chillies (finely chopped)
2 tsp - makki ka atta (maize flour)
1 1/2 tsp - powdered gur (jaggery)
salt to taste
1 kg - sarson (green mustard)
250 gm - spinach
2 no - shalgam (turnips) (peeled and chopped (optional)
3 to 4 flakes - garlic (finely chopped)
2" piece - ginger (finely chopped)
2 to 3 - green chillies (finely chopped)
2 tsp - makki ka atta (maize flour)
1 1/2 tsp - powdered gur (jaggery)
salt to taste
For Tadka (Tempering):
3 tsp - desi ghee
1/2 tsp - red chilli powder
2 nos - green chillies (finely chopped)
1" piece - ginger (finely chopped)
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