fresh or 450 g. frozen mustard greens (Sarson ka saag)
- 1 tbsp. ginger, chopped
- 6 green chillis, finely chopped
- 1 tsp. salt, or to taste
- 2-4 tbsp. Cornmeal (Makkai ka atta)
- 1\2 cup ghee or butter
- 2 cloves of garlic, sliced
- 1 tsp. ginger, roughly chopped
- 2 green chilies, chopped
- butter for topping
mustard greens are used, remove any coarse stalks, chop
finely and wash thoroughly in a few changes of water.
Thaw the frozen mustard greens, if used.
mustard greens, chilies, ginger and salt in a heavy
based saucepan and cook over low heat for about an hour
or until the leaves are very tender, stirring
occasionally. ( The leaves will release water during
cooking. Add more water if it dries up quickly.)
cooking mash the leaves with a saag masher or a wooden
spoon against the sides of the saucepan. (alternatively
put the cooked greens in batches in a food processor or
blender and blend to a puree without adding more water.
cornmeal and stir hard to mix the ingredients. Stirring
continuously cook for 10-15 minutes or until thick and
or butter in a small frying pan add finely sliced garlic
and ginger and fry to a light golden color, Add green
chilies, stir once and add to saag. Cook over low heat
for 5-8 minutes, stirring constantly.
saag to serving dish, add butter, if wished, stir once
to melt the butter with the heat of the saag Serve at
hot Makkai ki Roti