palak ka saag

 
Ingredients:

• 2 Bunches Sarson Ka Saag/Mustard leaves (Picture on the right)
• 2 Bunches Palak/Spinach
• 1 Bunch Bathua/Chakkotha/Dantina soppu/Amaranthus
• 5 – 7 Green Chilies, Slit
• 4 – 5 Garlic Pods, Cut into two pieces
• 1” piece Ginger, Chopped into big pieces
• 1 tsp Garam Masala
• 2 Onions
• 2 Tomatoes
• 2tbsp Oil or Ghee for frying
• 2tbsp Curds/Yoghurt
• 2tbsp Maize/Makai Flour or Besan/Gram flour mixed in Curds
• ½ tsp Sugar
• Salt to taste.

Recipe:

• Pick and wash the leafy vegetables.  
• Cook the leaves along with Ginger, Garlic, Green Chilies and 2 Cups of water.  
• Let it cool; remove the excess water and reserve. 
• Grind the leaves to a paste and keep aside.
• Heat Oil and add Onions and sauté for a minute next add Tomatoes and stir for two minutes. 
• Add the paste and mix well.  Add Salt.  
• If the mixture is very thick add the reserved water and mix well.
• Mix Besan with Curds and add to the mixture and cook for 2 to 3 minutes, stirring constantly. 
• Add Sugar and Garam Masala and mix well.
• Serve hot with Makki Ki Roti or Phulka, Onions and Green Chilies.
• Enjoy the taste.