Credits: indianfoodofrever
img credits: kalikaskitchen.blogspot
Video: youtube
Ingredients:
500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions,
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions,
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder
Method:
· Clean and wash sarson, spinach and
bathuwa. Chop the leaves finely.
· Chop ginger, garlic cloves and chillies.
· Pressure cook the spinach, sarson,
bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
· Heat ghee in a vessel, add hing and
onions. Fry until light brown. Add salt and turmeric powder. Mix well.
· Add the ground saag and simmer the
flame. Cook for few minutes.
· Add the maize flour, red chilli powder,
sugar and stir well.
· Serve hot with paratha or makki ki roti.
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