- 1 kg: Sarson (green mustard)
- 250 gm: Spinach
- 2 fresh: Shalgam (turnips) (peeled and chopped (optional)
- 3-4 flakes: Garlic (finely chopped)
- 2" piece: Ginger (finely chopped)
- 2-3 Green chillies (finely chopped)
- 2 tsp: Makki ka atta (maize flour)
- 11/2 tsp: Powdered gur (jaggery)
- Salt to taste
- Tadka (tempering)
- 3 tsp: Desi ghee
- 1/2 tsp: Red chilli powder
- 2-3: Green chillies (finely chopped)
- 1" piece: Ginger (finely chopped)
Method
- Wash, clean and chop the mustard and spinach leaves.
- Pressure cook the leaves with garlic, ginger, green chillies and shalgam.
- Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins.
- Remove from fire and cool.
- Grind the spinach to a rough paste.
- Add makki ka atta and cook for 15 minutes on low heat.
- Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
- Serve hot with Makki ki Roti.
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