Ingredients:

• 1 kg – green mustard
• 250 gm – Spinach
• 2 – turnips, peeled and chopped
• 3 to 4 flakes – garlic, finely chopped
• 2 inch piece – ginger, finely chopped
• 3 – Green chillies finely chopped
• 2 tsp – Maize flour
• 1.5 tsp – powdered Jaggery
• salt to taste
• For Tempering:
• 3 tsp – Ghee
• 1/2 tsp – Red Chilli powder
• 2 – green chillies, finely chopped
• 1 inch piece – Ginger finely chopped.

Method:

  1. Wash, clean and chop the mustard and spinach leaves.
  2. Pressure cook the leaves with garlic, ginger, green chillies, turnips, salt and 1/2 cup of water for about 20 minutes.
  3. Remove from fire and cool and grind the spinach to a rough paste.
  4. Add cornmeal (makki ka atta) and cook for 15 minutes on low heat.
  5. Prepare tadka with ginger, green chillies, red chilli powder in ghee and add to the hot saag. Mix lightly.
  6. Serve.

Recipe courtesy of Disha Shethi