Firstly clean and chop all the greens. then wash the greens well.
Cut and peel the stems of mustard leaves before chopping, then finely chop all the leaves.
Soak the greens in lukewarm water and add a pinch of salt.
Take a pressure cooker and cook all the leaves for one an hour approximately. Put in ginger and 10 garlic cloves along with the leaves. salt (to taste) and turmeric. Add red chilli powder cook 1hr on slow flame
Take out the mixture and put it in a blender with 50 grams of makai flour and churn for 30 seconds.
Mixture should remain a little lumpy. Heat 2 tablespoon ghee in deep-frying vessel, when it has melted put in 10 cloves of finely chopped garlic. When the garlic has turned brown, add finely chopped onions and green chillies in a vessel.
When onions turn dark golden, then add the saag mixture, Let it cook for 50.60minutes on low flame.. till it comes to required consistency to eat.
Tempering for sarson ka saag
In another small pan, heat oil or ghee
Add the chopped garlic andhole red chilli fry them till light brown.
Add the prepared saag. Stir and simmer for a couple of minutes.
Stir ocaasionally
Serve sarson ka saag hot with some chopped redish,achar. whole green chilies and a dollop of butter on the saag with makki di roti
