Subzis (Vegetable dishes)

 Sarson ka Saag (Mustard greens)

This delicious subzi of mustard greens is a staple winter dish in North India. 

Ingredients

One bundle Mustard greens (about 1/2 kg)

Maize flour (Makki ka aata)  2 table spoons 

Turmeric powder (haldi)  1/4 teaspoon

Coriander Powder (dhaniya) 1 teaspoon

Garam Masala 1/2 teaspoon

One onion thinly sliced

Red chilly powder 1/4 teaspoon

Ghee (clarified butter) 1 table spoon

Method

Wash the mustard greens and chop them. The stalks of the mustard greens should also be peeled and chopped. Donot use the stalks without peeling. The inner core of the stalks is very delicious and should be added to the dish. Stalks that are dried and hard can be discarded. 

Put the chopped mustard greens and their stalks in the pressure cooker with 2 cups of water and salt to taste. Allow the pressure cooker to give one whistle on full gas flame. After the first whistle lower the gas flame to minimum and let the pressure cooker give three more whistles.

Mix the maize flour with some water to make a slurry. Add this to the mustard greens along with the masalas, i.e. turmeric, coriander and garam masala. Use a thick spoon to mix and mash the mustard greens. Simmer on a low gas flame for 5 more minutes.

Heat the ghee and add the onions. Stir till the onions are light pink in colour. Now remove the ghee from the flame and add the red chilly powder. Add this seasoning to the mustard greens.

Enjoy the sarson ka saag !!