How to Cook Sarson Ka Saag

Ingredients:

1. Mustard greens – 1 kg (Sarson leaves)
2. Bathua – 200gm
3. Spinach – ½ kg
4. Green chillies – 6 roughly chopped
5. Ginger – 1 inch roughly chopped
6. Water – 2 cups

Method:

• Wash thoroughly all the greens in water and let the extra water drain through a sieve.
• Chop all the leaves of mustard, bathua and spinach and keep them separately aside.
• Take a big pot, 2 cups of water, bring to boil and add a tsp of oil, mustard greens, chopped bathua, spinach leaves, green chillies and ginger, cook until the leaves are tender.
• Do not cover the vessel with lid otherwise you will lose the beautiful green colour of the greens.
• Better to cook in pressure cooker, to save green colour of vegetables.
• Now grind it into a coarse puree, do not grind it to a smooth paste.

For Bighar:

1. Onion – 1 finely chopped
2. Ghee or oil – ¾ cup
3. Garlic – 5 cloves chopped
4. Ginger – 1 tbsp finely chopped
5. Cumin seeds – 1 tsp
6. Dry red whole chilli – 6 to 8
7. Tomato – 3 blended
8. Turmeric powder – ½ tsp
9. Red chilli powder – 1 tbsp
10. Sugar – 1 tsp
11. Salt – to taste
12. Corn meal – ¼ cup
13. Fresh butter – 2 tbsp for serving

Method:

• In a pot or pan heat ¾ cup ghee or oil, heat it up and add chopped onion, cumin seeds, red whole chilli, finely chopped ginger and garlic, fry till slightly brown.
• Then add blended tomato and fry for 1 minute.
• Then add turmeric powder, red chilli powder, ground puree and salt, fry well.
• Then add corn meal and cook on dum for 5 minutes.
• When the fat gets separated switch off the flame.
• Serve with fresh butter and squeeze in lemon juice.