Ingredients:
- 500 gm. ‘sarson ka sag’ (green mustard leaves)
- 100 gm. fresh spinach or palak leaves
- 100 gm. fenugreek or methi leaves (if fresh not available, use 2 tbs. dry 'kasoori methi'
- 2 inch piece ginger, peeled and finely chopped (1 heaped tbs. grated). Pieces of ginger, rather than ground ginger, taste nice in this dish.
- 3-4 cloves garlic, peeled and grated or finely chopped (optional)
- 2-3 green chillies, or to taste, finely chopped
- 1 level tsp. turmeric powder
- Salt to taste
- 2 tbs. maize/corn meal (flour) or makka atta
- 2 tsp. sugar
- For tempering:
- 2-3 tbs. ghee or olive oil
- 1 tsp. cumin seeds
- A pinch of hing or asafoetida
- 2 medium onions (250-300 gm.), peeled and grated or chopped finely.
- 3-4 whole dry red chillies
- 1/4-1/2 tsp. chilli powder (to taste)
- Clean and wash mustard, fenugreek and spinach leaves well. Drain and chop roughly.
- Boil the leaves with garlic, ginger, green chillies, turmeric, salt and a little water for 20-30 minutes. You can pressure cook them for 4-5 whistles/pressures/minutes. Turn heat off and cool.
- Place in a blender, along with corn flour, and grind to a paste.
- Cook in a pan for a further 10-15 minutes, with the lid closed (it splashes a lot), until it is bubbling gently.
- Tempering or tarka:
- Heat ghee or oil in a tarka ladle or small pan.
- Add cumin seeds and asafoetida and wait for seeds to splutter or turn brown.
- Add onions and fry until nicely browned. Add whole red chillies and chilli powder, stir quickly with a small spoon and pour over the hot sag.
- Serve hot, with Makka Roti (corn bread) or Tandoori Roti or Missi Roti and a piece of jagary or gur, with lashings of fresh butter.
by: Mamta Gupta
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