Sarson Da Saag

Serves 2

Ingredients

Sarson leaves (mustard) – ½ kg

Bathua leaves – 250gms 

Methi Leaves (fenugreek) – handful

Water – 1 cup

Green chilli - 1nos

For Tempering

Ghee – 2 tbsp

Heeng (asafoetida) - a pinch 

Dry red chilli (whole) - 2nos

Garlic chopped – 1 tbsp

Ginger chopped – 2 tsp

Onion chopped – 3 tbsp

Green chilli – 1no

Chilli powder - 1tsp

Coriander powder - 1 tbsp

Salt - to taste

Makki ka Atta (maize flour) - 2tbsp

Method

Wash all the leaves thoroughly to remove any dirt. Best is to soak all the leaves in water for 5 minutes and then pick them out. Wash again in running water and it is ready to use.

Roughly chop mustard leaves, bathua and methi leaves and add them to a pressure cooker with water and chilli. Cover and cook on high heat till the first whistle of the pressure cooker, then lower the heat and cook for another 5mins. Alternatively you can cook them covered in a pan till they wilt and become mashy.

Remove the cover and using a mathani (wooden churner) mash them into pulp. 

In a fresh pan melt some ghee and add heeng, dry chilli and stir for few seconds. Add chopped garlic and cook till it starts to brown, add ginger, onions and green chilli. Cook for 2mins and then lower the heat and add chilli powder, coriander powder. Give a quick stir and add the mash of the leaves. 

Sprinkle salt and maize flour and cook till the water from the leaves dries up and then ghee starts to ooze out of the sides a bit. 

Remove and serve it hot with Makki ki roti (flattened corn bread), white butter, raw onions and gur (jaggery).

Extra Shots

Hari Bhari Tikki (leftover recipe)

Potato (boiled & mashed) - 1cup

Green chilli chopped - 1tsp

Ginger chopped - 1tsp

Chilli powder - ½ tsp

Salt - to taste

Leftover sarson saag - 3tbsp

Chaat masala - a generous pinch 

Bread crumbs - ¼ cup 

Oil - to fry 

Method

Mix together potato, chilli, ginger, chilli powder, salt, leftover sarson ka saag, chaat masala and 2 tbsp of bread crumbs. Divide and shape into small patties. Dunk and coat with bread crumbs and shallow fry on a hot pan. 

Our Veg kebab or Hari Bhari Tikki using leftover sarson ka saag is ready.

Tips & Tricks 

After adding makki atta keep stirring as it may now stick on the bottom.

The more you bhuno the more well rounded taste it gives.

After cooking water should not flow out of the ready saag. 

Makki atta soaks the excess water and also balances the khara pan of the mustard leaves.