Sarson da saag

Ingredients

• 500 g mustard greens
• 250 g spinach
• 100 g bathua (optional)
• 2 green chillies
• 1 tbsp chopped ginger
• 4 garlic cloves
• 2 tbsp maize flour (makki ka atta)
• Salt to taste
• 2 tbsp ghee
• 1 onion, finely chopped
• White butter to serve

Method

1. Wash and chop the greens. Boil them with ginger, garlic, chillies, salt and a little water until very soft (about 40 minutes, or 2–3 whistles).
2. Mash or coarsely blend. Add the maize flour mixed with water and simmer for 15–20 minutes, stirring.
3. Heat ghee, fry the onion golden and add it to the saag.
4. Serve hot with makki di roti, white butter, jaggery and lassi.