SARSON KA SAAG

INGREDIENTS
for sarson ka saag
1 bunch mustard leaves (sarson)
½ bunch bathua leaves (chenopodium)
½ bunch spinach leaves
1 cup chopped tender radish leaves (mooli ke patte)
2 to 3 inches white radish root
1 cup fenugreek leaves, chopped
2 medium sized onions, chopped
3 medium sized tomatoes, chopped
2 inch ginger, chopped
2 green chilies, chopped
7 to 8 garlic, chopped
½ teaspoon red chili powder
1 to 2 pinch asafoetida or ¼ teaspoon asafoetida powder (hing)
2 to 3 cups water
2 tablespoon maize flour
salt as required
tempering for 3 servings
1 medium sized onion, finely chopped
1 to 2 tablespoon oil
3 bowls of cooked saag

INSTRUCTIONS
making sarson ka saag
firstly clean and chop all the greens. then wash the greens well.
in a pressure cooker or pan add all the ingredients listed under saag except for maize flour.
cover the pressure cook and cook for 6-7 minutes or more.
if cooking in a pan, then cover and let the greens cook till done. do check occasionally.
pour the greens along with the stock and maize flour in a blender. blend till smooth.
in another pan, pour the pureed greens.
simmer for a good 25-30 minutes.
tempering for sarson ka saag
in another small pan, heat oil or ghee
add the chopped onions and fry them till light brown.
add the prepared saag. stir and simmer for a couple of minutes.
stir ocaasionally.
serve sarson ka saag hot with some chopped onions, whole green chilies and a dollop of butter on the saag with makki di roti
Pic Courtesy: Google
#babynutrition #snackrecipes #tiffinrecipes #instantrecipes