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1 kg sarson (mustard greens), chopped finely
1/4 kg spinach, chopped finely
2 cms piece ginger, minced
4 cloves garlic minced
2 green chillies, minced
2 red chillies
2 tbsps gram flour, sieved
1 tbsp butter
Ghee
Salt to taste
Method:
- Boil both the greens till soft. Remove excess water and mash the leafy vegetables well and reserve.
- Heat 4 tbsps ghee and add ginger, garlic, green chillies and broken red chillies.
- When the masala has been browned, add the mashed saag and salt.
- Mix the gram flour in a little water and add to the saag.
- Simmer for at least 30 minutes.
- Serve, topped with a spoon of butter, with makki (maize flour) ki roti.