Recipe Description

SARSON KA SAAG
Ingredients                                      Quantity
Fresh Mustard leaves chopped      2 bunch
Spinach leaves chopped                1 bunch
Bhatua(pig weed) leaves chopped ½ bunch
Fenugreek leaves chopped            ½ bunch
Green chilli chopped                       3-4 nos
Water                                              1½ cup
Salt                                                  to taste
Turmeric powder                             ½ tsp
Maize flour                                      3 tbsp
For Tempering:
Ghee                                               3 tbsp
Green garlic                                   10-12 nos
Spring onion                                   4 nos
Whole red chilli                               3 nos
Ginger chopped                              1 tbsp
Green chilli chopped                       2 no.
Red chilli powder                            1 tsp
Salt                                                  to taste

Method :

1. In a pressure cooker add chopped fresh mustard leaves , spinach leaves , bhatua leaves ,fenugreek leaves , chopped green chillies , water , salt and turmeric powder and press lightly.
2. Cover the cooker and let it cook on medium flame for about 20 mins or until 6-8 whistle
3. After 8 whistles, let the pressure cooker cool to room temperature than open the lid and churn and mash well using wooden churner.
4. Add Maize flour and mix well and keep aside. For tempering:
5. Chopped the green garlic and remove in a plate. (keep white and green part separate).
6. Chopped the spring onions and remove in a plate. (keep white and green part separate).
7. Heat ghee in a non stick pan. Add whole red chilli mix well and sauté for 30 sec.
8. Add chopped ginger .and green garlic (white portion), mix well and sauté for 1 min.
9. Add chopped green chilli, mix well and sauté for 1 min.
10. Add spring onion (white portion), mix well and saute for 2-3 mins .
11. Add chopped green portions of garlic and onion and mix well.
12. Add red chilli powder and salt, mix well and sauté for 2 min.
13. Transfer the saag mixture into the pan and mix well.
14. Cover and cook for 30 min. on medium flame. Stir continuously.
15. After 30 min remove the lid and mix well.

16. Remove in serving bowl, garnish with a dollop of ghee and serve hot .