Sarson Ka Saag

Ingredients:

• Tender mustard leaves - 1 bunch
• Spinach leaves (palak) - 1 bunch
• Red chilli powder - 1/2 sp
• Ginger - 1/2 inch
• Garlic - 4 to 5 flakes
• Cornmeal (makkai ki atta) - 2 tabl .sp
• Salt - as per taste
• Butter - 1 tbl sp

For seasoning :

• Ghee or oil - 2 tbl sp
• Garlic - 6 flakes (finely chopped)
• Green chillies -2  (finely chopped)
• Onion - 2 (finely chopped)
• Large tomatoes - 2 (cut into small pieces)
• Ginger - 1 inch pieces (finely chopped)

Method:
Wash palak, mustard leaves, radish leaves, methi leaves, little cabbage in water. Then keep pressure cooker on the gas, put finely chopped leafy vegetables along with the ginger piece, salt, garlic pieces, red chili powder & 1cup water. Close the cooker & wait for 4 whistles to come. After the pressure leaves, open the cooker add maize flour & mix well. Keep the gas in simmer & boil for 5 mins.Then blend it with the help of blender & keep aside. Then keep one kadai on the gas, heat 2 tbl sp of  ghee, put finely chopped onion, garlic, green chillies, & fry for 3 mins till it becomes brown in colour. Then add finely chopped tomatoes & ginger pieces. Fry well till it comes turns into a consistent puree (well blended together). Add the green saag & saute for few more mins. Before removing from the gas add 1 tbl sp of butter to that & mix well. Serve hot with makkai di roti.