Sarson Da Saag
bunches mustard greens (sarson)
bunch spinach (palak)
garlic cloves, minced
freshly grated ginger
green chillies, chopped
corn meal (makki ka atta)
desi ghee or oil
Chop the mustard, leaves and tender stems of both greens. Wash thoroughly in several changes of water.
Boil 1 cup water in pressure cooker and drop the chopped greens, ginger, garlic, green chillies and salt.
Pressure cook it for 6 whistles.
Let it cool to room temperature.
Grind it coarsely using a handmixer.
Sprinkle corn meal on the saag and cook for 15 minutes on low heat.
Saute onion in ghee till brown.
Stir in the saag and heat well.
Serve with makki ki roti.
For best taste use fresh tender greens.
You can use gram flour (besan) instead of corn meal (makki ka atta).
Ghee enhances the taste of saag, so pour a spoonful of melted ghee on the saag while serving.