A Punjabi take on the Deep South's greens.
Serve with cornbread or roti. Excellent with crumbled bacon.
(todo- convert from Metric)
Recipie modified from Roopa Gulati/NDTV Smart Cooky
Ingredients:
750 gm sarson saag (mustard greens)
250 gm palak saag (spinach)
2 cups water
salt pinch
1 1/2 cup makki atta (corn/maize flour)
4 green chilly
25 gm ginger
2 onions
6 cloves of garlic
100 gm ghee
1/2 tsp red pepper powder
1/2 tsp garam masala
1/2 tsp dhania (coriander) powder
Instructions:
(Note, if you use from can (I do, I'm lazy) then skip the whole pressure cooker part..
Add the saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours.
Squeeze out saag and keep saag water aside. Mash saag in the cooker until coarsely ground, and add makki atta and stir.
Put back saag water and a little fresh water & boil over slow fire.
Add green chillies & ginger & cook till saag gets thick.
For tadka, add chopped onions, ginger, garlic, red pepper powder; garam masala, dhania & saute until onions are light brown.
Mix into saag & garnish with julienne of ginger fried in ghee.
