In Punjab, you will find makki ki roti and sarson ka saag being served as a
breakfast at every other household. The duo makes a heavy breakfast as well as a
sumptuous lunch. It is a special treat for the people living in the northern
parts of India, where wheat is one of the staple foods. Talking about sarson ka
saag, the lip-smacking side dish is a reservoir of nutrients, because it is
prepared by the combination of mustard greens, spinach and bathua (white
goose-foot), three varieties of green leafy veggies that are rich in Vitamin A.
The recipe also satisfies the taste buds, since it is finally topped with a
block of fresh, homemade butter. The melt-in-the-mouth taste of sarson ka saag
with makai ki roti would make the perfect breakfast for occasions like Baisakhi.
Go through the following lines and know how to make sarson ka saag.
Sarson Ka Saag Recipe
Ingredients
* 1 kg Sarson (mustard greens), chopped finely
* 1/4 kg Spinach, chopped finely
* 2 cm piece Ginger, minced
* 4 cloves Garlic minced
* 2 Green Chilies, minced
* 2 Red chilies
* 2 tbsp Gram Flour, sieved
* 1 tbsp Butter
* Ghee
* Salt to taste
Method
* Boil both the greens till soft. Remove excess water, mash the leafy vegetables
well and reserve.
* Heat 4 tbsps ghee and add ginger, garlic, green chillies and broken red
chillies.
* When the masala has been browned, add the mashed saag and salt.
* Mix the gram flour in a little water and add to the saag.
* Simmer for at least 30 minutes.
* Serve hot, topped with a spoon of butter, with makki (maize flour) ki roti
Note: Serves Six
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