Sarson Ka Saag

Ingredients

500 gm mustard leaves
200 gm spinach
200 gm bathuwa
3 garlic cloves
1 inch ginger
2-3 green chillies
1 tbsp cornflour
2 tbsp ghee
1 chopped onions
1 tsp red chilli powder
a pinch of sugar
a pinch of turmeric powder

a pinch of asafoetida
salt to taste

Method

1. Clean and wash the mustard leaves, spinach and bathuwa. Chop the leaves finely.
2. Chop the ginger, garlic cloves and green chillies.
3. Pressure cook the spinach, sarson, bathuwa along with chopped garlic, ginger and green chillies.

4. When cooked, allow to cool and grind to a smooth paste.
5. Heat ghee in a vessel and add asafoetida and chopped onions. Fry until light brown.

6. Add salt and turmeric powder and mix well.
7. Now add the ground saag and simmer on flame for few minutes.
8. Add the cornflour, red chilli powder, sugar and stir well.
9. Serve hot.