Sarso ka saag makai di roti

Wash, chop all 3 green leafy leaves. Chop the ginger, garlic and green chillies finely.

In a cooker add the chopped leafy leaves, add little water. Pressure cook for 1 whistle, then put off the flame.

Open the cooker lid and add the chopped ginger, garlic and green chillies. Then with a blender, smash the veggies. Then cook on slow flame, then add cornmeal, mix well and cook for some time.

Now in a kadai, heat ghee add chopped onions and ginger garlic and green chillies. Saute till done.

Now add the cooked leafy veggies. Mix well, add salt. Cover and cook on slow flame for 2-3 mins.

Now in a small vessel, heat ghee, add hing, green chillies, garlic cloves, dry red chillies and season it. Now drop it over the sarso ka saag. Garnish with white butter/makkhan. Serve with makai di roti.