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- 750.00 grams mustard greens (sarsoun ka saag)
- 1.00 tablespoon ginger (crushed)
- 6.00 whole green chili, finely chopped
- 1.00 teaspoon salt
- 4.00 tablespoon cornmeal (makkai ka atta)
- 1/2 cup ghee or butter
- 2.00 cloves garlic sliced
- 1.00 teaspoon ginger, chopped
- 0.00 For topping butter
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Directions: one line for each direction.when saved the lines will be numbered. |
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- If fresh mustard greens are used, remove any coarse stalks, chop finely and wash thoroughly in a few changes of water. Thaw the frozen mustard greens, if used.
- 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. (Alternatively put the cooked greens in batches in a food processor or blender and blend to a puree without adding more water.
- Add cornmeal and stir hard to mix the ingredients. Stirring continuously cook for 10-15 minutes or until thick and creamy.
- Heat ghee or butter 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.
- Serve with hot Makkai ki Roti
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