Recipes

Ingredients:

• 2 bunches of fresh mustard leaves
• 2 bunches of fresh spinach
• 4-5 green chillies finally chopped
• 1 finally chopped onion
• 7-8 cloves finally chopped garlic
• 2 inches finally chopped ginger
• 2 tablespoons of chickpea flour
• 2 tablespoons of  desi ghee (or butter)
• Salt to taste
• 1 glass water

Directions:

First chop the mustard leaves and spinach leaves. Place them into a pressure cooker with one glass of water and a pinch of salt. Cook on a low flame for one hour. After an hour open the pressure cooker and transfer the cooked mustard and spinach leaves into a blender and blend into a puree.  Put puree into a bowl. Then mix 2 tablespoons of chickpea flour into the puree. Keep this mixture aside. Now take another pan. Put desi ghee in it on medium heat. When the ghee gets hot add the onion, ginger, garlic and green chilli and stir it continuously. When it turns brown,  add the mustard and spinach mixture and bring to a simmer and stir. Sarson ka saag is ready. Serve it hot with corn flour chapati.