City life snatches lots of sweet little things from our life and one such thing is the witnessing beautiful fields of luscious yellow mustard fields.
In cold winter days its important to retain the heat in your body and Sarson really helps in doing that.
Vasanth had this dish in a restaurant and came home saying it tastes very good.If Vasanth says ‘Yes’ to a green I always cook it -This is my mantra so here’s what I cooked.
Chopped sarson/mustard leaves 3 cups
Chopped methi/Fenugreek leaves 1/2 cup
Chopped palak/spinach leaves 1/2 cup
1 large onion finely chopped
4 green chilllies
1 tsp cumin seeds
1/2 tsp Ajwain/Oregano
1 tsp ginger-garlic paste
1 tsp turmeric
1 tsp coriander powder
salt to taste
3 table spoon ghee
3 tsp butter for garnishing
How I made it:
1.Pressure cook the chopped greens till they are tender.
2.Blend the greens using food processor
3.Heat 2 tsp oil in a pan and add cumin seeds,ginger garlic paste,chopped green chillies and onion
4.Add ajwain,cardamom,cloves,turmeric and coriander powder.
5. Cook till onion turns translucent
6. Add the blended paste,salt to taste and then 3 table spoon of ghee’
7. Turn off the heat once the ghee starts separating from paste
8 . Best served with Makkai ki roti.
Makkai ki roti :
2 cups Makkai/Corn meal flour
1/2 cup Wheat flour
1 tsp Ajwain and salt to taste
Make a dough of above mix and make small balls
Take a Ziploc Bag and cut two sides .
On one end of ziploc sprinkle lots of wheat flour on plastic sheet and keep the dough ball in middle and cover with other end.
Roll them into roti’s and cook on tawa.
Serve with little bit of butter.
Sending this recipe to Foodabulous Fest Event organised by Simply TADKA run by Preeti