Ingredients
Take 500gms sarson
250 gms bathua
250gms palak
Ginger - 2inches
Garlic - 1 whole
Green chillies- according to taste
Tomatoes- big 1and half
Onion -2 small
Recipe-
Wash and clean the three saags. Remove the hard portions . Then first put the sarson leaves and let it cook open on slow flame ( shouldn't burn) till it starts leaving little water. Drain only the water so that there is no bitterness of sarson .Don't boil complete, just little water needs to be drained. Then add the other two leaves (bathua and palak).Put around 3/4 chillies, 1 inch ginger ,5/6 cloves,little salt and pressure cook for just 1 whistle. Let it open on it's own.
Once cool grind it coarsely in the grinder .
Then chop the 2 onions finely, tomatoes finely , few green chillies, left over garlic and ginger .Everything finely.
Take a pan, heat some mustard oil in it and then add onions and garlic together. Cook till light golden brown, then add tomatoes, ginger,chillies and little salt to it .Once the tomatoes are soft ,add the boiled and coarsely ground saag in it and cook on low flame for about half an hour so that the water dries completely.
While boiling if you see water in the cooker you can dry it .Don't throw the water .
