Sarson Ka Saag & Makki di Roti

Ingredients

• 1 kg Green Mustard (Sarson) Leaves
• 500 gms Palak / Spinach Leaves
• 250 gms Bathua
• 7 - 8 Green Chillies
• 8 - 10 Garlic Cloves
• Salt to taste
• 50 gms Ginger finely chopped for Tadka
• 2 service spoons / 4 - 5 tablespoons Desi Ghee
• 1 tablespoon Makki Atta (Aalan)

Recipe Type: Lunch or Dinner

INSTRUCTIONS:

For Saag :

1. Clean Mustard leaves, Palak / Spinach Leaves & Bathua and wash them properly with water. Place the leaves in a strainer so that all water is removed from the leaves. Cut the leaves into thick pieces and put them in the cooker, then add Garlic, Green Chillies, Salt and 1 small bowl of water and cook for 7 – 8 mins
2. Take out the mixture from the cooker, cool them off and grind in a mixer (do not make it excessively fine)
3. Take Desi Ghee in Kadai / Pan add Ginger and cook for 1 -2 mins or till the Ginger gets light brown, then add Makki ka Atta and cook for 1 – 2 mins
4. Add Saag into the Kadai & boil for 5 mins on low flame
5. Take out Saag in a bowl, put white butter or Ghee on top.

For Makki di Roti :

Ingredients : 750 gms Cornmeal (Makki Ka Atta),  Salt to taste (optional) & Ajwain (Optional)