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.
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.
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.
