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Recipes in English
>>
Vegetarian Recipes >> Sarson ka
Saag |
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Spicy mustard greens. |
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Mustard (sarson)
leaves, cleaned, washed, chopped 1 kg |
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Spinach (palak),
chopped 500 gm |
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Turnip (shalgam),
chopped 1 |
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Dill (soy saag),
chopped 200 gm |
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Radish (mooli)
leaves, chopped 4-5 |
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Maize flour (makkai
ka atta) 1 tbsp / 10 gm |
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Salt to taste |
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Ghee 3 tbsp /
45 gm |
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Asafoetida (hing)
a pinch |
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Ginger (adrak),
julienned 100 gm |
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Garlic (lasan),
cloves 100 gm |
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Green chillies,
slit 3-4 |
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- Boil 1
cup water in a pan, add the mustard leaves, spinach, turnip,
dill, and radish leaves. Cook for 30 minutes till the water
evaporates. Remove and keep aside to cool. Dry roast the
maize flour for a few minutes till a good fragrance
emanates.
- Blend
the leaves in a blender. Transfer the contents in a pan, add
the maize flour and salt; cook till it begins to leave the
sides of the pan. Heat the ghee in another pan; add the
asafoetida, ginger, garlic, and green chillies. Sauté for a
while.
- Add
this to the green mixture; mix well. Serve with 1 tsp of
fresh white butter accompanied with makkai ki roti.
- Time:
Preparation time: 30 min.
Cooking time: 45 min.
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Serves: 6-8
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