Sarson da Saag
Equipment
- Heavy-based Pan
- Wooden churner
- Blender
- Food processor
Ingredients
- 750 g Mustard greens chopped
- 250 g Spinach chopped
- 100 g Mooli (Daikon) leaves chopped
- 30 g Amaranth washed well and chopped
- 8 Green chillies slit in half lengthways and de-seeded
- 1 Ginger 2.5-cm / 1-inch piece, diced
- 4 tablespoons Mustard oil
- 4 tablespoons Basmati rice
- 2 tablespoons Cornflour (Cornstarch)
- 225 g Butter (1 cup / 2 sticks), softened, to garnish
- Salt
Instructions
- Put all the ingredients except the flour and butter in a large, heavy-based pan. Season with salt and pour in 2 liters / 3 1/2 pints (8 1/2 cups) water. Bring to the boil, then reduce the heat to low and simmer for about 1 3/4 hours.
- Remove the pan from the heat and churn with a wooden churner or transfer to a blender or food processor and process until blended. Put the mixture back in the pan and return to the heat.
- Add the cornflour, then cover and simmer over very low heat, stirring frequently, for about 1 hour. Remove and adjust the seasoning, then transfer to a serving bowl and garnish with large dollops of butter.
Video
Nutrition
Serving: 4gSodium: 791mgCalcium: 320mgVitamin C: 167mgVitamin A: 13034IUSugar: 6gFiber: 11gPotassium: 1166mgCholesterol: 121mgCalories: 726kcalTrans Fat: 2gSaturated Fat: 31gFat: 62gProtein: 11gCarbohydrates: 39gIron: 6mg
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