Saag and makai ki roti

Sarson ka saag as the name suggests is made with mustard leaves. I tried the same recipe but with safflower leaves (kardai as it known in Maharashtra) It tastes just as amazing - even my fussy teen loves this dish.

Ingredients

Serves 3 - 4

For the saag

Spinach leaves 1 bunch
Safflower leaves 1 bunch
Fenugreek (methi) leaves  a handful (optional)
Radish 1/2
Garlic  10 cloves
Green chillies 2
Ginger grated 2 tsp
Chana dal 1/2 cup
Onion (finely chopped) 1
Ghee 1 tbsp
Mustard oil  1 tbsp.
Salt to taste
Butter 1 tsp

For the Makai ki roti

Corn flour (called makke ka atta)  2 cups
Salt to taste
Water to knead into dough

Method

1. Clean the greens thoroughly and roughly chop them. 
2. Add the leaves, chopped radish, chana dal, 1 diced green chilly, 1 tsp ginger, 5 cloves garlic and 1/2 cup of water, in a vessel and pressure cook for 2 whistles. 
3. Once the pressure drops, grind the cooked mixture to a fine paste. 

4. In a pan, heat ghee and mustard oil. I add the mustard oil to give it the mustard flavor - it's completely optional
5. Add 1 chopped green chilly, remaining garlic finely chopped and the ginger.
6. Fry for a minute and add the onions.
7. Fry till they soften and add the green paste. Cook till almost dry. 

8. Serve with a dollop of butter and the Makai ki roti.

For the Makai ki roti, make rotis like you would make chapatis. These will be a little rough around the edges but that's ok. Roast them on a flat griddle or tava. You can add some butter while roasting or apply a little when they're done and still warm.