Winters are incomplete without Makke Di Roti and Sarso the Saag.
IngredientsGreen leaves of mustard - 500 g
Spinach - 150 gms
Bathua - 100
Tomato-250g
Green chilly-2-3
Ginger - 2 inch long trunk
Mustard oil - 2 tablespoons
Ghee - 2 tablespoons
Soap-2 - 3 pinch
Cumin seeds - 1/2 teaspoon
Turmeric powder - one quarter teaspoon
Corn flour - 1/4 cups
Red chilli powder - one quarter teaspoon
Salt - according to taste (1 teaspoon)
Method* Wash the mustard, spinach, and the leaves of the strawberries thoroughly and wash them in a clean sieve, or keep it in a plate, then slit it out so that water gets out of it.
* Having chopped the leaves roughly, put them in the pressure cooker to boil after pouring a cup of water in it. Close the gas after a whistle of the cooker and let the pressure finish.
* Grind tomatoes, green chilies and ginger finely with a mixer.
* Put oil in the pan and heat it. After adding 2 spoonful of oil, fry the corn flour until it becomes brown and take it out in a bowl.
* Put remaining oil in the pan and heat it.Put some Asafoetida and cumin in it. After roasting asafetida and cumin seeds, add turmeric powder, tomato paste and red chillies, stirring the spices until the spices are released. (You can also roast onions and garlic in it)
* Remove the mustard leaves from the cooker, cool it, and grind them in the mix. Now in roasted spices, add the leaves of roasted mustard, water as needed, roasted corn flour and salt and mix well with the spoon. After the boil in the vegetable, allow for 5-6 minutes to cook on a slow flame. Your mustard vegetable is ready.
* Put the mustard greens in a bowl, put butter or ghee on top. Serve and eat corn roti, naan, parathas and chapati with warm hot mustard greens.