Thursday, December 1, 2016

Dogri Sarson ka saag

Dogri Sarson ka saag
Jammu style
Mustard leaves /(sarson ka saga ) 1/2 kg
Spinach leaves (palak) ½ kg
Green chillies 2-3
Garlic , finely chopped 5-6 cloves 
Desi ghee 1 ladle
makki ka atta - 1 tbsp
Mustard oil (2tbsp)
Cumin seeds (jeera) (1 tsp)
Dry red chillies 2-3
Garlic (lehsun), finely chopped (2 tsp)
Onion, chopped 3
Tomato grated 2
Asafoetida (½ tsp)
Clean all leaves greens and remove their stems. 
Thoroughly wash the leaves under running water.
Then, finely chop them.
Put the greens in a pressure cooker and add the garlic, green chillies and salt, along with 2 cups of water. Pressure-cook on a high flame up to 5 whistles, and then open the lid immediately putting under running water.
This way leaves remain in green colour.
Turn off the flame
Open the pressure cooker lid and thoroughly mash the greens with a ladle till it becomes thick paste
Add in the Makki Ka Atta and mix thoroughly. Keep aside.
In a pan, heat mustard oil on a high flame till smokey
Wait for a few seconds, then add the cumin seeds As it begins to splutter, add the red chillies
Add the onions.
Keep frying till the onions turn golden brown and then, add a pinch of hing.
Add tomato and cook till oil leaves sides
Add the Saag to this mix and simmer on a low flame for at least 10 minutes.
At last pour desi ghee over it 
Serve hot with tawa rotis

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