INGREDIENTS
1 Kg sarson (mustard) leaves
750 gms spinach
100 gms soya leaves
100 gms turnip
100 gms meethi leaves
100 gms ginger-garlic
150 ml tomato puree
100 ml ghee
15 gms coriander seeds
1 table spoon cumin seeds
5 red chillies
Salt to taste
Method
Wash all the greens and chop them finely. Boil the chopped leaves with salt, and make a fine paste. Heat oil in a pan, add cumin seeds, coriander seeds, red chillies and once it begins to crackle add ginger-garlic paste and sauce for some time. Add tomato puree and sauté till the sides start leaving oil. Put in the fine cooked saag and sauté. Season with salt and cook for five minutes. Serve hot with white butter, gur and makki ki roti.
1 Kg sarson (mustard) leaves
750 gms spinach
100 gms soya leaves
100 gms turnip
100 gms meethi leaves
100 gms ginger-garlic
150 ml tomato puree
100 ml ghee
15 gms coriander seeds
1 table spoon cumin seeds
5 red chillies
Salt to taste
Method
Wash all the greens and chop them finely. Boil the chopped leaves with salt, and make a fine paste. Heat oil in a pan, add cumin seeds, coriander seeds, red chillies and once it begins to crackle add ginger-garlic paste and sauce for some time. Add tomato puree and sauté till the sides start leaving oil. Put in the fine cooked saag and sauté. Season with salt and cook for five minutes. Serve hot with white butter, gur and makki ki roti.