Sarsoon Ka Saag
So I finally found sarsoon (mustard leaves) and the person to find it for me was none other than my treasured maid she found it at a shop near her house and kindly brought it for me, she even refused to take money for these leaves saying didi nahin u wanted to eat na so I brought it…. God bless such people… and the leaves that she brought were so fresh that really made my day. So yesterday dinner was without a doubt sarsoon da ssag te makki di roti… a delight for every punjabi.
- Pressure cook the mustard & bathua leaves with a little water, salt and turmeric. After one whistle lower the flame and let it simmer for 30 minutes. Yes it takes a long time to cook. After 30 mins switch off the gas and wait for steam to escape fully before opening the cooker.
- After opening the cooker, coarsely mash the boiled leaves with the help of a potato masher of madhani (the wooden instrument to make butter out of milk). Keep aside.
- In a separate pan, heat oil and add cumin seeds and fry till they brown a little.
- Add ginger-green chilly paste to it and fry for one minute, add onions to it and fry it slightly brown in color.
- Add tomatoes and fry for about 5 mins till they start leaving oil.
- At this stage add the chilli powder and the boiled and mashed leaves. Saute for about 5-10 minutes and serve hot with makki di roti.
PS: I am traveling starting tommorow first to my hubby’s village, than to a vacation to Rajasthan and than to attend a wedding in Delhi and would be back in bangalore by 13th Feb. I have scheduled the posts till 31st January to complete the marathon that I started but won’t be able to reply to any of the comments till than Sad smile will see you after the break