Sarson ka Saag

Ingredients:

• 750g. fresh Mustard Greens (Sarson ka saag)
• 1 tbsp. ginger, chopped
• 6 green chillis, finely chopped
• 1 tsp. salt, or to taste
• 2 tbsp. Besan (gram flour)
• 2 cloves of garlic, sliced
• 1 tsp. ginger, roughly chopped
• 2 green chilies, chopped
• butter for topping (optional)

Procedure:

Remove any coarse stalks, chop finely and wash thoroughly in a few changes of water. Place mustard greens, chilies, ginger and salt in a heavy based saucepan and cook over low heat for about an hour or until the leaves are very tender, stirring occasionally. ( The leaves will release water during cooking. Add more water if it dries up quickly.) During cooking mash the leaves with a saag masher or a wooden spoon against the sides of the saucepan.

Add besan and stir well to mix the ingredients. Stir continuously cook for 10-15 minutes or until thick and creamy. Heat oil or ghee in a small frying pan add finely sliced garlic and ginger and fry to a light golden color, Add green chilies, stir once and add to saag. Cook over low heat for 5-8 minutes, stirring constantly. Transfer saag to serving dish, add butter, if wished, stir once to melt the butter with the heat of the saag Serve at once.

Serves 3 - 4

Time required: 40 minutes