Sarsoo ka saag

Ingredients:
Mustard green or sarsoo leaves - 700 gms with stem - 350 gms leaves( discard the thick stem),
Spinach  or palak leaves - 250 to 1/2 kg gms leaves (  thick stem discarded),
Bathua or methi leaves - 100gms leaves ( stem discarded),

Ginger - 1 and 1/2 tsp shredded,
Green chilli- 1,
Water - 1/2 glass,
Garlic cloves- 7 to 8 small  - finely chopped,
Onion medium - 2- finely chopped,
Tomato - 2 chopped,
Garam masala- 1/4 tsp,
Makki ka atta - 1 tbsp,
Salt to taste,
Oil or ghee - 2 tbsp,
Butter or ghee -for topping

Method:
Pluck ,wash and chop the greens.

Put the greens in a medium size cooker ,with 1 tsp ginger,green chilli ,1 tsp salt and 1/2 glass of water.

Close the lid and raise the heat to high.
Lower the heat after one whisle,let it cook for 5 minutes.
Raise the heat again and let the cooker give 4 to 5 whisles .
Close gas and wait for the cooker to cool down so that the lid can be opened.

Open the lid and run the blender for few seconds or puree the greens in your mixer.
Add 1 tbsp of makki ka atta and put the cooker on heat again.

Cook on low heat for 5 minutes and keep stirring.

Meanwhile we prepare for the tempering.

Heat 2 tbsp of oil or ghee in a kadhai and as oil heats up add chopped garlic and 1/2 tsp of shredded ginger.

As the colour of garlic  changes to light pink ,add the chopped onions .
Stir fry in medium heat .

When the onions are lightly brown add the chopped tomatoes.

Lower the heat,and let the tomatoes cook till soft and tender.

Once the tomatoes are soft ,add the  puree.
Keep the heat low and keep stirring .

Add 1/4 tsp of garam masala and salt .( taste )

Let it cook for few minutes and then close gas.
Sarsoo saag is ready.
Serve hot,topping with ghee pr butter ( 1 to 2 tsp)

Enjoy sarsoo saag with makki ki roti.It goes very well with missi roti and naan too.