Ingredients
| Mustard Greens (Sarson): 500g, washed and chopped |
| Spinach: 250g, washed and chopped |
| Bathua Leaves (optional): 250g, washed and chopped |
| Water: 1 cup |
| Ginger: 1-inch piece, finely chopped |
| Garlic: 4 cloves, finely chopped |
| Green Chilies: 2-3, finely chopped |
| Maize Flour (Makki ka Atta): 2 tablespoons |
| Salt: to taste |
| Ghee: 2 tablespoons |
| Onions: 1 medium, finely chopped |
| Red Chili Powder: 1 teaspoon |
| Garam Masala: 1/2 teaspoon |
Method
- Boil Greens: In a stainless steel pot, add mustard greens, spinach, bathua (if using), water, half the ginger, half the garlic, and green chillies. Boil until fully cooked and softened (about 30-45 minutes).
- Blend Greens: Once cooled, blend the greens to a coarse paste.
- Cook with Flour: Return to the pot, add maize flour, and cook for 10-15 minutes to thicken, stirring continuously.
- Tempering: In a separate stainless steel pan, heat ghee, add onions, remaining ginger, and garlic. Cook until onions are golden brown.
- Combine: Add this tempering to the greens mixture along with salt, red chilli powder, and garam masala.
- Simmer: Cook on low heat for an additional 10-15 minutes, stirring occasionally.
Serving
Serve hot with a dollop of butter and accompanied by Makki di Roti (cornmeal flatbread). This dish is a winter delicacy in North India and is enjoyed for its rustic flavors and nutritious value.
