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Sarson Ki Saag

1 kg sarson (mustard greens), chopped finely.
1/4 kg spinach, chopped finely.
2cms piece ginger, minced.
4 cloves garlic minced.
2 green chilies, minced

2 red chilies.
2 tbsp gram flour, sieved.
1 tbsp butter.
Salt to taste

Boil both the greens till soft. Remove excess water and mash the leafy vegetables well and keep aside. Heat 4 tbsp ghee and add ginger, garlic, green chilies and broken red chilies. When the masala has been browned, add the mashed saag (greens) and salt. Mix the gram flour in a little water and add to the saag. Simmer for at least 30 minutes. Serve, topped with a spoon of butter, with makki  ki roti.


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                                              Last modified: October 17, 2003