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.
