Ingredients
- 4 cups packed mustard greens/sarson, chopped
- 2 cups packed spinach/palak leaves, chopped
- 2 cups bathua leaves, chopped (if unavailable increase palak by 2 cups)
- ¼ cup maize/makke flour
- 4 tablespoons mustard oil
- 1 teaspoon salt
- ½ teaspoon turmeric
- 1 tablespoon ginger, finely shredded
- 2 green chillies, chopped (more or less)
- 3 tablespoons jaggery/gur powder
For seasoning/tadka:
- 2 tablespoons mustard oil
- ½ teaspoon cumin seeds/jeera
- 2 whole dry red chillies
- few cloves garlic
- 1 pinch asafoetida/hing
Preparation
- Mix maize flour with ½ cup of water and set aside.
- In a heavy bottom pan, boil the mustard greens and other spinach leaves, mustard oil, salt, turmeric, ginger, and green chillies along with a cup of water.
- When it begins to boil, cover pan and turn down heat to medium.
- Cook for 30 minutes till mushy stirring thrice in-between.
- Add maize mixture and jaggery.
- Mix well and let it simmer for 20 minutes till nicely integrated.
-
Prepare seasoning/tadka and pour over saag.
Serve with makke ki roti.