Ingredients

• 1 big bunch - sarson leaves (mustard leaves)
• 1 bunch - spinach leaves
• 1/2 bunch - bathua leaves (chenopodium album/vastukah/paruppu keerai)
• 1/4 bunch - green methi (optional)
• 2 -onions, chopped
• 2- tomatoes, chopped
• 5 - green chillies, crushed
• 4-5 - garlic pods, finely chopped
• 1/2 inch - ginger piece crushed
• 2 tsp -makki flour (cornmeal)
• salt

How to Make Simple Sarson Ka Saag

• Roughly chop the cleaned, washed leaves of sarson, spinach (don't remove spinach stalks) and bathua. Pressure cook for 1 hour.
• Cool and coarsely puree in a food processor.
• Add makki ka atta, green chillies and paste of ginger to this sag.
• Add salt.
• Cook for 10-15 minutes.
• In a pan, heat 1 tsp butter and oil.
• Add chopped garlic and onion.
• Saute till onions become translucent.
• Add chopped tomato and cook till butter separates.
• Add sag and cook for 5 minutes.
• It is ready to eat.
• Serve piping hot with makki di roti.