Ingredients:
- 500g mustard greens (sarson), washed and chopped
- 250g spinach, washed and chopped
- 2-3 green chilies, chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 tablespoons cold-pressed black mustard oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- Salt to taste
- Freshly squeezed lemon juice (optional)
Instructions:
- In a large pot, add mustard greens, spinach, green chilies, garlic, ginger, and a little water. Cook covered until greens are tender.
- Once cooked, blend the greens into a coarse paste using a hand blender or a food processor.
- Heat mustard oil in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add chopped tomatoes, turmeric powder, and salt. Cook until tomatoes are soft.
- Add the blended greens mixture to the pan. Mix well and simmer for 10-15 minutes.
- Adjust seasoning and add a squeeze of lemon juice if desired.
- Serve hot with makki di roti (cornmeal flatbread) and a dollop of butter.