Sarson ka Saag

Ingredients

• 1 kg mustard greens (Sarson ka saag)
• ½ cup chopped carrots
• 250 g Spinach greens (palak), cleaned, washed and chopped roughly
• 1 tbsp chopped ginger
• 1 tsp sugar
• 1 tbsp salt or to taste
• 2 tbsp corn meal (Makki ka atta), dissolved in 1/2 a cup of water
• ¼ cup (60 g) oil, preferably mustard (sarson ka tel)
• 1 tsp cumin seeds (jeera)
• 1 cup grated onions (250 g)
• 2 tsp finely chopped garlic
• 1 tsp finely chopped green chillies
• 1 cup grated tomatoes (250 g)
• 2 tsp powdered coriander (dhania) seeds
• A few cubes of butter to garnish

Preparation

• Clean the mustard greens and check for tough ends -- stalk that does not break off easily with a snap, but bends.

• Cut off the tough ends, wash the greens, drain off the water and chop roughly.

• Place the mustard greens, carrots, spinach, ginger and the sugar in a pressure cooker, and cook till about 15minutes after the pressure jiggles. (You can cook it in a heavy based saucepan, with a lid, but it will take about 1- 1 1/2 hours of simmering, for it to cook tender, and be careful to add water if need be).

• When cooked through -- a pinch of it between your fingers should be soft and slippery.

• Blend this mixture in a food processor. Transfer mixture back into the pan, and keep over high heat and bring to a boil.

• Add the corn meal mixture and the salt, and simmer for5-10 minutes.

• In another pan, heat the oil, and add the cumin seeds. When they splutter, add the garlic and the onions, and sauté till the onions are brown.

• Add the tomatoes and sauté till the fat separates, add the coriander powder and the green chillies.

• Add the `Sarson ka Saag' to the onion mixture, mix well and simmer for 3-4 minutes before serving, garnished with the butter.