In winter season this Sarson Ka Saag is made and served with maize roti. In this mustard leaves, spinach and bathua leaves (Paruppukeerai) is cooked together to a tasty dish with ginger, garlic and tomato and made into a puree.
I have already posted the recipe of Maize flour Roti. I learnt this from one of my North Indian friend.
Traditional Sarson Ka Saag
- Mustard Leaves - 1 bunch
- Spinach or Palak Leaves - ½ bunch
- Bathua Leaves or Paruppu keerai - ½ bunch
- Tomato - 1 chopped finely
- Green Chillies - 1 cut lengthwise
- Garlic - 2 cloves
- Ginger - 1 inch piece
- Maize Flour - 1 tbsp.
- Onion - 1 cut lengthwise
- Salt - As needed
- Oil or Ghee - 2 tsps.
- Water - ½ cup
- Wash mustard leaves, spinach and bathua leaves well 2 or 3 times and then chop finely.
- In a pressure cooker take all the leaves along with tomato, ginger, garlic, green chilli and salt and add half cup water and pressure cook till you get 1 whistle.
- When the greens gets cooled down, grind to a smooth paste.
- In the same pressure pan, cook the pureed mixture in low flame for about 10 minutes.
- In another pan, add ghee and add sliced onion and green chilli and saute till onions turn golden brown and temper on top of the saag.
- Serve hot with Maize Roti.