TaRaN.rbk
ImmorTaL KhalsA
Ingredients
Serve hot with makki ki roti, or paratha.
Method
2 bunch sarson ( Mustard leaves) greens, cleaned & chopped
1 small onion minced
1/2 tsp. each ginger and garlic minced
1large tomato, blanched & diced
3 green chilies, chopped
1 tbsp. maize flour
1/2 tsp. garam masala
1/2 tsp. Turmeric powder
1/2 tsp. Red chili powder
1/2 lemon juice
6 tbsp. ghee
1 tbsp. oil
A pinch Asafoetida
Salt according to paste
Serve with1 small onion minced
1/2 tsp. each ginger and garlic minced
1large tomato, blanched & diced
3 green chilies, chopped
1 tbsp. maize flour
1/2 tsp. garam masala
1/2 tsp. Turmeric powder
1/2 tsp. Red chili powder
1/2 lemon juice
6 tbsp. ghee
1 tbsp. oil
A pinch Asafoetida
Salt according to paste
Serve hot with makki ki roti, or paratha.
Method
1.Heat Ghee (clarified butter) in a pressure cooker and add asafetida to it and then add all the spices ( garam masala, red chili powder, turmeric powder) mustard, tomato, green chilies and salt.
2.Cover tightly and Pressure cook till done. (2 whistles). Mash to a very fine paste. Blend flour with 2 tablespoons water and put in. Keep on stirring till the saag turns dry.
3.Heat oil in a pan, add onion, ginger-garlic paste and saut� till brown. Add it to saag , mix well and serve hot.
2.Cover tightly and Pressure cook till done. (2 whistles). Mash to a very fine paste. Blend flour with 2 tablespoons water and put in. Keep on stirring till the saag turns dry.
3.Heat oil in a pan, add onion, ginger-garlic paste and saut� till brown. Add it to saag , mix well and serve hot.
