Enjoy with butter, makki/bajra roti, gulgul achaar, mooli pyaz hari mirch, gur
palak - 2
bathua - 1
sarson - 4
Buy thick stem sarson, discard stems that are hard to peel, take off all skin from stems.
75 gms ginger
75 gms garlic
8-10 green chillies
5 tsp ghee
200 gms chopped onions
100 gms besan or makki atta
3 tsp chana dal
2 tsp rice
transfer cleaned leaves in a pressure cooker
add chana dal, rice, half garlic, half ginger half green chillies, water
after cooking, mash roughly with hand mixer
pound coarsely green chillies, ginger, garlic
saute with ghee and onions, till golden brown
add the sautee mix to leaves.
add besan and mix without lumps.
add 1 cup of water and cook (steam)
saag needs to be thick and glossy
enjoy with a dash of butter
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