Today we are going to make Sarso Ka Saag.The dish is regarded as the traditional way to prepare saag and is usually served with makki di roti (unleavened cornbread) It can be topped with either butter (unprocessed white or processed yellow butter) or more traditionally with ghee (clarified butter). Some spinach (called palak in Hindi) may be added to enhance colour and thicken the dish, though this may alter the flavor. Also added some bathua, sarson greens, onion,tomatoes and all ground spice.
Mustard is a winter and spring delicacy, and its relative abundance in Punjab,Rajasthan, and North-East has made it one of the most popular dishes in those regions
INGREDIENTS
SPINACH (PALAK)
CHENOPODIUM (BATHUA)
MUSTARD LEAVES (SARSO)
2 CHOPPED TOMATOES
1 CHOPPED ONION
MAIZE FLOUR
GHEE
GREEN CHILLIES
SALT
MUSTARD OIL
CUMIN SEEDS
FINELY CHOPPED GARLIC & GINGER
1 TSP
TURMERIC POWDER
CORIANDER POWDER
RED CHILLY POWDER
Process
As above
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