Sarson-da-saag / mustard green curry -

Ingredients –

Mustard greens (sarson) – 2 bundles bunch, washed and roughly chopped

Spinach (palak) – if baby spinach 2 bundles, regular size spinach 1 bundle, washed and roughly chopped

Bathua leaves – 1 bundle, washed and chopped

(a special green vegetable available in Northern India. If you don’t get Bathu leaves, replace them with 1 bowl methi leaves.)

4-6 table spoon makki da atta/maize flour/cornmeal

Onion – 3 medium size, chopped

Tomato – 2 medium size, finely chopped

ginger – 2” piece, finely chopped

Garlic cloves – 8-10, finely chopped

Green chills 4-5/as per taste, finely chopped

Dry masala powder -

Coriander- 1 t-spoon

cumin- ½ t-spoon

cloves- 3-4

cinnamon – ½ “

Dry roast all the spices and make a fine powder.

1 tb-spoon oil +  1 tb-spoon oil or desi ghee/clarified butter

Salt to taste

Procedure -

1. Bring 2 cups water to a boil in a large pot.

2. Add Mustard Leaves, Spinach and fenugreek leaves/bathua leaves and cook uncovered for 10 to 15 minutes.

3. Drain the leaves in a colander and allow them to cool. Grind them in a mixer grinder. Reserve liquid in case it is required to use later.

4. In a pan, heat 1 Tbsp oil and add half of the chopped onions and 1/2 tsp of salt. Cook until onions are translucent.

5. Add half of the Ginger, Garlic and green chili and cook until onions are golden brown.

6. Add half of the chopped tomatoes and cook until oil separates from the mixture.

7. Add greens, Salt, masala and Mix well. Add cornmeal and mix well. Don’t let the cornmeal form lumps. Cook for 5 minutes on medium heat. After adding cornmeal the mixture will be more thick. Add the reserved liquid to it and let all the mixture blend well.

8. Remove Saag into serving dish.

Tadaka at the time of serving -

1. In the same pan, heat 1 Tb-spoon Oil/ghee and sauté onions until light brown.

Add reserved ginger, garlic and green chilies and sauté.

2. Add reserved tomatoes and lightly cook.

3. Pour Onion/Tomato mixture over the Sarson ka Saag and serve hot with Makki

ki Roti or paratha.

Note:

1. Traditionally this recipe demands lots of ghee, if you like to use more ghee, feel free to use it generously.

2. If you like, you can add garam masala powder, instead of dry masala given. But masala should not overpower the taste and aroma of saag.