Thursday, July 2, 2015



1500 gm sarson da saag/ mustard leaf (roughly chop)
500 gm spinach (roughly chop)
200 gm moolipatta / white radish leaf (roughly chop)
60 gm mathua (roughly chop)
60 gm ginger (diced)
16  green chilli (slit & deseeded)
90-100 gm rice
120 ml  mustard oil
30 gm makki ka atta / maize flour
400 gm white butter
200 gm jaggery / gur
2 nasturtium (edible flower)
Salt to taste


Put all the ingredients, except maize flour,gur and white butter, in a handi/pan.
Add water 4 litres of water, bring to a boil, reduce to low heat and simmer until the greens are tender for about 45 minutes.
Remove handi/pan from heat and churn with a wooden churner.
Return handi/pan to heat, add maize flour, cover and simmer over very low heat, stirring at regular intervals, for 1 hour.
Remove and adjust the seasoning.
Pour in a bowl, and add large dollops of butter.
Add a few petals of edible flower and serve with gur and Makki ki Roti.

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