500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions,
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder
Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
Chop ginger, garlic cloves and chillies.
Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
Add the ground saag and simmer the flame. Cook for few minutes.
Add the maize flour, red chilli powder, sugar and stir well.
Serve hot with paratha or makki ki roti.
