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