Sarso ka saag is vegetarian dish from the north indian region. It is main course.
Preparation time: 30 minutes
Cooking time: 2:30 hours
Mustard Leaves : 1 kg
Butter : 230 gm/ 1 cup
Spinach : 250 gm
Green Chillies : 8 pcs
Salt to taste
Ginger : 60 gm
Makka Atta(maize flour) : 20 gm / 2 Tbs
Red Chilli Powder : 5 gm/ 1 tsp
Step:1 Mustard and spinach, Clean and wash in running water, roughly shred leaves and finely slice stems.
Step:2 Remove stems and wash green chillies. Scrape, wash and roughly cut two-thirds of the ginger or remaining ginger cut into fine juliennes.
method:1 Put the mustard, spinach and 4 green chillies in a handi, add the roughly cut ginger, salt and water (approx 2 litres/8 cups), bring to a boil, cover and simmer until tender (approx 1:45 hours). After remove the liquid.
method:2 Put the drained vegetables in a blender and make a coarse puree. remove in bowl.
method:3 Add vegetables puree, makka atta, red chillies and the remaining green chillies in handi, After mix well. Return to heat, add the reserved liquid and 100g, 7 Tbs of butter, cover and simmer, stirring occasionally, for 30 minutes. Adjust the seasoning.
method:4 To prepare the tempering, melt 100g/ 7 Tbs of butter in a frying pan, add the ginger juliennes and saute over medium heat for 2-3 minutes. Bring the simmnering sarson to a boil and pour on the tempering, stir.
finale : Remove to a bowl, garnish with the remaining butter and serve with Makka Roti.