Here, we get mustard greens all year round and they are marketed as a southern specialty! Fresh spinach is also readily available, though due to high demand, we sometimes rely on the frozen version. It is just as good, by the way.
1 large bunch sarson (mustard greens)
1 cup frozen spinach
2 tomatoes, chopped
1" piece ginger
1 tsp cornmeal
Salt to taste
1/2 tsp cumin seeds
2 red chilies
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 tsp oil
1 tsp sweet cream butter
- Wash the mustard greens in plenty of water. Drain and chop roughly.
- Place in a large microwave safe bowl, sprinkle liberally with water. Microwave for 5-10 minutes, depending on the quantity of vegetables, or until the leaves wilt. Repeat as needed. Set aside to cool.
- Defrost the spinach. Mix into the mustard greens. Puree with the ginger, and the tomatoes.
- Pour the oil into a heavy bottomed pan. Heat until it almost reaches smoking point. Reduce heat, add the cumin seeds and then the red chilies.
- Pour the puree into the pan. Stir in the turmeric and chili powder. Cover and cook over low heat for 30-35 minutes. Stir occasionally.
- The water content of the saag should have reduced considerably by now. Add the cornmeal, blend well. Add salt to taste. Cook for another 5-6 minutes.
- Serve hot topped with sweet cream butter.
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