Sarson Ka Saag

Ingredients :

    Green mustard(sarson) leaves - 500 grams
    Tomatoes -250 grams
    Green chillies -2 to 3
    Ginger - 1 inch long piece
    Oil - 2 tbsp
    Heeng(asafoetida) - 1 to 2 pinch
    Jeera(cumin seeds) - 1/4 tsp
    Turmeric powder - 1/4 tsp
    Makka(corn) flour or gram flour - 1 tbsp
    Red chilly powder - 1/4 tsp
    Salt - add to taste ( 3/4tsp)
    Butter/Ghee- 1 tbsp

Method:

Clean mustard leaves properly and wash them twice with water. Place the leaves in a strainer so that all water is removed from the leaves. Cut the leaves into thick pieces and put them in the cooker, also pour 1 small bowl of water and boil. After 1 whistle goes off, turn off the gas and let all of the pressure escape from the cooker.Make a fine paste of tomatoes, green chillies and ginger.Pour oil in a frying pan(kadhai) and heat, put Heeng and Jeera in hot oil. After the two are roasted add turmeric powder and gram flour then fry the two. Now put the tomato paste followed by red chilly powder and fry the spices till oil separates from them(if you want you can also put onion and garlic then fry them along with the spices).Take out the mustard leaves from the cooker, cool them off and grind in a mixer(do not make it excessively fine). Put 1 glass of water and salt in the spices, mix properly by stirring with a spoon. After curry comes to boil cook it for 5-6 minutes on a low flame.