The popular sarson ka saag made more interesting with the addition of turnips.
- Turnips (shalgams) – 3 no medium
- Chopped fresh mustard leaves ( sarson ka saag ) – 4 cups
- Chopped fresh spinach leaves – 2 cups
- Chopped bathua leaves – 1 cup
- Green chillies – 4 no
- Turmeric powder – 3/4 tsp
- Salt – to taste
- Ghee – 2 tbsp
- Ginger, finely chopped – 2 inch
- Garlic cloves, finely chopped – 6-8 no
- Onion, chopped – 1 no large
- Tomato – 1 no large
- Red chilli powder – 1/2 tsp
- Maize flour – 2 tbsp
- For garnishing-
- Tomato wedges – 2 no
- Green chilli – 1 no
- Ghee – a dollop
- Peel shalgams and cut into small cubes.
- Heat a non stick pressure cooker. Add sarson, spinach, bathua and shalgams. Roughly chop 2 green chillies and add to the cooker. Add 1/2 tsp turmeric powder, salt, 1 cup water and cook on high heat up to 2 whistles. Lower the heat and cook for 20 minutes.
- Transfer the mixture into a mixer bowl, grind into a coarse mixture and set aside.
- Heat ghee in a non stick pan. Add ginger, garlic and sauté for half a minute. Finely chop the remaining green chillies, add to the pan and sauté for 1-2 minutes.
- Add onion and mix. Finely chop tomato, add to the pan and sauté for 2 minutes.
- Add red chilli powder, remaining turmeric powder, maize flour and sauté for a minute.
- Add the ground mixture. Mix well and cook for 5-7 minutes.
- Transfer into a serving bowl. Garnish with 2 tomato wedges, a green chilli and a dollop of ghee. Serve hot.