Saturday, February 12, 2011

Sarson ka Saag / Mustard Greens

Adapted from

Organic Mustard Greens - 1 bunch,
Organic Baby Spinach - 6 oz / 2 cups packed
Oil - 2 tbsp
Garlic Pods - 5 big, finely grated
Ginger - 1 inch, finely grated
Green Chillies - 4, finely chopped
Kasturi Methi - 2 tsp
Cornmeal - 2 tsp

Wash and chop the mustard greens. Along with baby spinach add to a cup of boiling water and cook for 5 minutes.

Remove from water and cool. Blend to a fine paste and keep aside.

Take a heavy bottomed pan and heat oil on a low flame. Add the grated garlic and saute on low flame till it  browns slightly. Add the grated ginger and green chillies and cook for a couple of minutes more.

Add the mustard greens spinach paste, salt, sugar, kasturi methi, a little water. Bring it to boil. Add the cormeal and cook till the gravy reaches thick consistency.

Add a little ghee or butter on top and serve with Makke ki Roti.

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