SARSON KA SAAG

Ingredients:----

Sarson (mustard leaves) 1 kg
Spinach - 500 gms
Bathua - 250 gms
Turnip - 2 (chopped)
Garlic - 1 pod (chopped)
Ginger - 3 "picece (chopped)
Green Chillies - 4-5 (chopped)
Makki ka atta (maize flour) - 2 tsp
Jaggery - 1 small piece
Salt to taste

For Tadka (Tempering)
Onions - 3 (chopped)
Tomatos - 4 (pureed)
Red Chilli Powder - 1 tsp

Method -
1. wash, clean and chop mustard, spinach and bathua leaves.
2. Pressure cook the leaves with turnip,green chillies, ginger, garlic and salt.
3. Pressure cook for 20 minutes.
4. After cooking, puree them coarsely.
5. Heat ghee in a kadhai and put onions.
6. Add pureed tomatoes red chilly powder, saute for 5 minutes.
7. Add Coarsely pureed leaves.
8. Put makki ka atta and gur in it.
9. let it simmer for 15-20 minutes.
10.Serve hot with white butter and makki ki roti
(For makki ki roti go to Roti and Paratha (Index)