Sarson Da Saag (Mustard)
750gm - Sarson (Mustard Leaves), roughly chopped
250gm - Spinach, roughly chopped
100gm - White Radish Leaf, roughly chopped
30 gm - Bathua, roughly chopped
30 gm - Ginger, diced
8 pcs - Green Chillies, slit and deseeded
1½tbs - Rice
¼ cup - Mustard Oil
Salt to taste
1 tbs - Maize Flour
1 cup - White Butter
1 tsp - cumin seeds and red chillies
Put all the ingredients except maize flour and white butter, in a pan.
Add 2 litres of water, bring to boil, reduce to low heat and simmer until the greens are tender.
Remove from heat and churn with a wooden churner.
Return to heat, add maize flour, cover and simmer over very low heat, stirring at regular intervals, for 1hour.
Remove and adjust the seasoning.
Temper with cumin seeds and dried whole red chillies put in hot ghee (dairy oil) till the cumin seeds splutter and the chillies change colour.
Serve with onion rings and roti / chappati (flat wheat bread).