SARSON KA SAAG

INGREDIENTS

2 bunches of sarson leaves
1 bunch spinach (palak)
1 bunch bathua (don't chop, pluck the leaves as we do in mint leaves)
3 large onions
6-7 pods garlic
1/2 inch chopped ginger
1 tsp coriander powder (optional)
red or green chili as per taste
1/4 cup makki atta (maize flour)
2 tbsp jaggery (gud)
2 cups water
1/4 cup butter or ghee (clarified butter)



METHOD
Wash all the green leaves well. Add 2 cups of water in heavy bottomed pan or pressure cooker and let it come to boil. I used pressure cooker. Add leaves in it. Keep the flame high and let it cook. Add gud / gur in it. This will take around 30-45 minutes for water to dry.

Once water is dry start mashing it with ghotni / ridkni ( A wooden traditional masher shown in pic no. 6) or masher on low flame.  If you don't have traditional ghotni use steel masher. After 10 minutes, add maize flour and let the flame to low. Keep mashing and let it cook for another 10 minutes or till you see a shine or glaze in saag as shown in pic:

After 10-15 minutes you will see saag getting thicker, at this stage add 1 glass of water, if required add some more. Cook again on low flame for last 10-15 minutes. Turn off the flame.
 

Let's make takda now:
In a pan, add ghee and let it melt, add onions and let it turn golden in colour. Make sure they turn golden in colour. Add chopped ginger and garlic and let them cook till fragrant, add coriander powder, chiili to taste and salt. Add half of the cooked sarson store rest in fridge and make fresh tadka every time you want to eat.

Serve hot with makki ki roti.


Pictorial:

1. Boil 3 cups of water in heavy bottomed pan or pressure cooker.

 2. Add washed and roughly chopped leaves.

3. Keep flame high and let it boil.

4. Add jaggery / gur.

5. Let it dry.

 6. Once dry start mashing with ghotni.

7. You can use masher if you don't have ghotni.

.

8. Keep mashing for 10 minutes.

9. Add makki ka atta (maize flour).

10.  Keep mashing till the time you get this kind of shine and glaze.

11. Once it become thicker add water in it.

12. Once it reach this consistency and shine, it's done.

13. Make tadka, by adding ghee in pan and saute onions till golden in colour, then add ginger and garlic. Add coriander powder, chilli to taste.

14. Add half of the cooked sarson in it.

15. Serve with Makki ki roti.