Sarson Da Saag: Cooking time -40 minutes Serves - 4

Ingredients: Method: Wash mustard leaves properly so that theres no more mud on any of the leaves ( much like you wash lettuce) Let water run through it twice and then strain them in a colander. 500 grams Sarson (Green mustard leaves) - 500 grams 250 grams Tomatoes 2 Green chillies (optional) 1 inch Ginger stick 2 Tbsp. Oil A pinch of Asafetida 1/4th tsp. Cumin seeds 1/4th tsp. each of Turmeric powder and red Chilli powder 1 Tbsp. Corn meal flour (alternative is also gram flour, called Besan) Salt to taste ( about 3/4tsp) 1 Tbsp. Butter/Ghee

Cut the leaves in thick long pieces and cook them in a pressure cooker or deep bottom pan with one cup of water. If youre using the pressure cooker, give it one whistle. If using a pan, cook until the leaves are soft. Drain excess water, cool them and grind them. Let them remain a bit coarse after theyve been ground. Set the bowl aside.

Make a paste of tomatoes, green chillies and ginger.

Pour some oil in a frying pan, adding Asafetida and cumin seeds to it when its just starting to heat. Let it roast for about 30-40 seconds. Then add turmeric powder along with corn meal flour and stir. After about a minute, add the paste made of tomatoes, green chillies (optional) and ginger. Add red chilli powder to it and cook it until oil starts separating from the paste. Those who like it a bit hot can add 1 chopped onion and two cloves of garlic to the paste.

When you see the oil separating from the cooked paste, add one glass of water and salt. Now add mustard leaves and stir it well so that everything is nicely mixed together. Cook it on low flame once you see the water evaporating completely for about 5-6 minutes.

While serving, garnish it with home-made butter or fresh cream with a sprig of coriander on the top. Sarson ka Saag is ready!