- 5 cups mustard leaves (sarson ke patte)(washed and chopped)
- 5 cups spinach (palak)(washed and chopped)
- 1 1/2 tbsp green chillies (roughly chopped)
- 1 tbsp oil
- 1/2 tsp turmeric powder (haldi)
- 1 tsp chilli powder
- 1 tsp coriander-cumin seeds (dhania-jeera) powder , optional
- Salt to taste
- 1 tsp cumin seeds (jeera)
- 1 tbsp garlic (lehsun) (finely chopped)
- 1 tbsp ginger (adrak) (finely chopped)
- 1/2 cup onions (finely chopped)
- 1/4 tsp asafoetida (hing)
- Boil enough water in a deep non-stick pan, add the mustard leaves, spinach and green chillies, mix well and cook on high flame for 4 to 5 minutes, while stirring occasionally.
- Remove from heat and drain well and sprinkle cold water over it so that they will not get over-cooked and drain well again.
- Rest it until it come on room temperature.
- Blend in a mixer to a coarse mixture using ½ cup of water. Keep aside.
- Heat the oil in a non-stick kadhai and add cumin seeds to it.
- When the seeds crackle, add the garlic, ginger and asafoetida.
- Mix well and let it cook on medium flame for approximatelty 30 seconds.
- Now add the onions and again cook it on a medium flame for 1 to 2 minutes.
- Add the mustard leaves-spinach mixture, turmeric powder, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve hot with Makke Di Roti.
Khud Khao, Sabko Khilao 😀