Sarso ka sag | How to make Sarso ka sag

Sarso ka sag

Elements for Sarson ka Sag Recipe

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 squeeze

Jeera(cumin seeds) - 1/4 tsp

Turmeric powder - 1/4 tsp

Makka(corn) flour or gram flour - 1 tbsp

Red crisp powder - 1/4 tsp

Salt - add to taste ( 3/4tsp)

Spread/Ghee- 1 tbsp

Spill oil in a broiling pan(kadhai) and high temperature, put Heeng and Jeera in hot oil. After the two are cooked include turmeric powder and gram flour then sear the two. Presently put the tomato glue emulated by red nippy powder and sear the flavors till oil differentiates from them(if you need you can additionally put onion and garlic then broil them alongside the flavors).

Take out the mustard leaves from the cooker, chill them and granulate in a mixer(do not make it unreasonably fine). Put 1 glass of water and salt in the flavors, blend appropriately by mixing with a spoon. After curry comes to bubble cook it for 5-6 minutes on a low fire. Your Sarson ki Bhaji is prepared.

Take out Bhaji in a dish, put margarine or Ghee on top. Serve hot Sarson ka Saag with Makke ki Roti, naan, paratha or chapati.

Cooking time -40 minutes