These mustard greens are usually seen in market during winter season .
Mustard is known as sarson in hindi and this sarson ka saag is a must have dish during winters .
The rustic taste never fails to warm you up .
Sarson ka saag along with makke ki roti and a big glass of chaas (buttermilk) is a divine combination which just has to be experienced .
Ingredients -
1 bunch - sarson leafy vegetable ( mustard leaves )
1 small bunch - bathuva leafy vegetable ( can use spinach instead )
2 onions - finely chopped
1 tbsp - ginger garlic chilly paste
1/4 tsp - garam masala (optional)
ghee to cook
Method -
Wash the sarsan and bathua leafy vegetables .
Take only the leafy part for making this dish .
In a vessel take some water and warm it up .
Cook the vegetables for 5 minutes in this water .
Drain the water and when vegetables cool down coarsely grind them in mixture .
In a kadai add ghee and saute chopped onions in it till they are golden in colour .
Add ginger chilly garlic paste and saute for 2 minutes .
Now add the ground vegetables , salt and garam masala and saute for 15 to 20 minutes .
When the raw smell goes away and ghee starts separating add very little water .
The saag should be quite thick .
Serve it hot topped with home made butter ( makhan ) and with makke ki roti .