Sarson ka Saag

Ingredients
Fresh mustard leaves (sarson ka saag), chopped 4 bunches
Spinach leaves chopped 2 bunches
Bathua (pig weed) leaves chopped 1 bunch
Maize flour (makai ka atta) 2 tbsp
Green chillies chopped 2-3nos

Tempering
Pure ghee 3-4 tablespoons
Ginger, chopped 1 inch piece
Garlic, chopped 8-10 cloves
Green chillies, chopped 2-3 nos
Onions, chopped 1 large
Salt to taste
Tomatoes chopped 2nos
Butter 1 tablespoon

Method

• In a pressure cooker add mustard leaves, spinach, batua green chillies and little water and cooked it 40 minutes on a medium flame.
• Once done open the lid add Makai flour and mix well and keep aside.
For tempering
• Heat ghee in a non stick pan. add chopped green chillies, ginger, garlic and saute well.
• Add the onions and sauté until translucent. Add tomatoes and salt and saute until the tomatoes are mashed.
• Transfer the saag from the pan. Cook for some more time
• Transfer into a serving bowl, garnish with a dollop of white butter and serve hot with paratha, jaggery and raddish pickle.

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