Recipe: Sarson Ka Saag

Note: No Onion

1. Wash and finely chop separately 500g Sarson and 250g Palak.
2. Put water to boil. Put palak and sarson. Add salt to taste.
3. Keep turning for 15 minutes on slow fire. Do not cover or whistle.
4. Sieve under cold water so color remains fresh green. 
5. Blend Sarson into a slightly coarse mixture. 
6. Mash Palak in the cooker.
7. Add 2 tbsp of of makki atta (cornmeal). 
8. Cook till saag gets thick.

For tadka.

1. Heat desi ghee. 
2. Add half tsp cumin seed.
3. Add 6 cloves garlic (sliced, not minced). Saute till no smell.
4. Add 2-inch sliced ginger.
5. Add 2 green chilies.
6. Add 1 medium tomato puree.
7. Mix into saag.
8. Garnish with whole dry red chilies and julienne of ginger fried in ghee.
9. Serve with white butter.

To make Makki Di Roti

1. Make makki atta with warm water.
2. Add salt, ajwain and desi ghee.
3. Knead until it becomes a ball.
4. Small balls and make it on cling wrap with hand. 
5. Roll once or twice.
6. Heat the tawa and add little ghee so that it does not stick.
7. Cook with ghee till golden brown.