Its the end of winter and mustard leaves (Sarsoon) are still available in the market. So today morning picked up a bunch of them with a couple of pigweeds (Bathua).
Into the pressure cooker went both these leaves as well as a couple of fenugreek leaves. You can also add spinach but we did not have it so did not bother with it.
Added two roughly chopped onions, 6 small tomatoes, 3 green chilies, a tablespoon of ginger garlic paste, salt, a little red chilly powder and a cup of water. Let it pressure cook on high for as many as six whistles.
Open the cooked when the pressure has dissipated and then puree it with a blender. Then let it cook for about 20-25 minutes. Check the seasoning. Add two tablespoons of either corn flour (makai ka aata) or rice flour.
When it has reduced a bit and thickened up its consistency, heat ghee in a separate pan. Fry chopped onions. Once they are translucent mix the greens into this
This will give the saag a lovely sheen and make it taste super awesome.
We served this up with some jaggery and ragi-roti’s. The Makai rotis are however the natural accompaniment.
It was so tasty we literally ate it like a soup.