Sarson Ka Saag

Instructions

1. Cut, remove and discard the hard stems from mustard greens, bathua and spinach. No need to take off the soft, tender stems.
2. Wash the greens patiently in enough water 2-4 times to remove all traces of sand and dirt. Lightly squeeze out the water and chop the leaves roughly.
3. Peel and dice the turnip into small pieces.
4. In the pressure cooker add all the chopped greens, green chilies ,turnip and half quantity of chopped ginger along with 1 cup of water.
5. Close the lid and cook on medium heat for 2 whistles. Turn off the flame and let it cool down by itself.
6. Once cooled transfer to a blender jar and blend to a coarse puree. You may use a hand blender or the mortar and pestle to make this coarse puree as well. Remember Do Not make a smooth or fine paste of it.
7. Now sprinkle the maize flour over the greens. Add 1 tbsp at a time, mix well before adding the next tablespoon of maize flour. Adding the maize flour all at the same time will make the greens lumpy. You may also use a large wooden spoon or whisk to do this mixing.
8. In the meantime, in a pan heat 2 tbsp ghee and 2 tbsp of butter. Add the rest of the ginger, chopped tomato and salt and cook till tomato become soft and mushy.
9. Now add this tomato mixture to the Sarson saag and mix.
10. Cover the cooker with a plate and simmer on low for about 15-17 minutes till the maize flour gets cooked.
11. Add the tadka to your Sarson Ka Saag when you are ready to serve. Heat 2 tbsp of ghee to temper in a small pan. Add cumin seeds, dried red chillies and asafoetida. Once they start crackling, add in the minced garlic and chopped onion (if you are using any). Saute till they turn aromatic and golden brown in colour. Remove from heat and pour over the Sarson ka Saag.
12. Serve hot accompanied with makki ki roti, salad, pickle and  with an extra dollop of butter on the top!