Sarson ka Saag

• Sarson Ka saag •
(Serves 4)

4 cups packed mustard greens/sarson, chopped
2 cups packed spinach/palak leaves, chopped
2 cups bathua leaves, chopped
(if unavailable increase palak by 2 cups)
¼ cup maize/makke flour
4 tablespoons mustard oil
1 teaspoon salt
½ teaspoon turmeric
1 tablespoon ginger, finely shredded
2 green chillies, chopped (more or less)
3 tablespoons jaggery/gur powder
For seasoning/tadka:
2 tablespoons mustard oil
½ teaspoon cumin seeds/jeera
2 whole dry red chillies
few cloves garlic

1 pinch asafoetida/hing


Mix maize flour with ½ cup of water and set aside.
In a heavy bottom pan, boil the mustard greens and other spinach leaves, mustard oil, salt, turmeric, ginger, and green chillies along with a cup of water.
When it begins to boil, cover pan and turn down heat to medium.
Cook for 30 minutes till mushy stirring thrice in-between.
Add maize mixture and jaggery.
Mix well and let it simmer for 20 minutes till nicely integrated.
Prepare seasoning/tadka and pour over saag.

Serve with makke ki roti.