Ingredients
For the Sarson Ka Saag
1 bunch mustard leaves (sarson)
1 bunch spinach leaves (palak)
½ tsp cumin seeds
4–5 garlic cloves, finely chopped
½ inch ginger, crushed
2 onions, chopped
2 tomatoes, chopped
For the Makke Ki Roti
2 cups makai flour (cornmeal),
for the roti
1 tsp butter
1 tsp oil
salt to taste
Method
1. Chop and cook the sarson and palak leaves in a little water for half an hour. Cool it and make a coarse puree.
2. Heat 1 tsp butter and oil in a pan. Add the cumin seeds, chopped garlic, crushed ginger and onions to it and stir.
3. Now add the tomatoes and cook again till they become tender.
4. Add the sarson and palak puree and cook for a few minutes on low heat.
5. Pour it out into a serving dish, with a garnish of white butter (makhan).
For the Makke Ki Roti
1. Mix the makai flour and salt. Add warm water and knead into semi-hard dough.
2. Divide the dough into medium-sized balls.
3. Roll the balls carefully with a rolling pin or using your hand.
4. Cook the rotis on a griddle, using oil on both the sides.
5. Serve hot with an accompaniment of Sarson Ka Saag and jaggery.
