With winter setting in, it is time for a delicious lunch of makki di roti and sarson da saag. This super specialty curry of Punjab is made with fresh green mustard (sarson) leaves and breads made of yellow corn (makki) meal. This rich and yummy combination is a popular cuisine of North India and is relished with loads of butter and pure ghee.
For the sarson da saag
Fresh mustard leaves – ½ kg; washed thoroughly
Oil – 3 tbsp
Sugar – a pinch
Baking soda – 3 tbsp
Asafetida – 1 small level tsp
Tomatoes – 2 pcs; chopped
Onions – 2 pcs; chopped
Ginger- 1 inch; chopped
Garlic – 20 cloves; chopped and crushed
Salt – as per taste
Red chilly powder – as per taste
Ghee – 3 tbsp
For the breads
Corn flour – 12 tbsp
Oil – 2 tbsp
Salt – as per taste
Chilly powder – as per taste
Ghee – ½ cup
Method – for the sarson saag
- Boil the mustard leaves with the sugar and baking soda.
- Blend in a mixer when cool. Keep aside.
- Puree the tomatoes, onions, ginger and half the garlic to a fine paste and keep aside.
- Heat the oil in a pan. Add a pinch of the asafetida.
- Add the puree and cook until the gravy starts leaving oil.
- Add the salt and chilly powder and mix.
- Add the blended mustard mix and cook on medium flame for 5-7 mins.
- In a small pan heat the ghee, add the rest of the asafetida and the crushed garlic and cook till the garlic is golden brown.
- Add this as tempering on the cooked mustard saag.
Method – for the makki di roti
- Mix the flour with some salt, chilly powder and oil
- Add water in small batches to knead the dough. The dough should be very soft.
- Heat a flat pan and put some ghee.
- Divide the dough into 5 smaller balls. Take a ball and directly spread on the pan into a flat round shape using your hands only. If required, sprinkle few drops of water to smoothen it further.
- Cook on low flame, on both sides, till the bread starts turning golden brown.
- Add ghee on each side and cook for another 2-3 mins.
Serve hot with some jaggery and green chillies. Add a dollop of pure ghee on top to indulge yourself further! Do share with us your experience in making this delicious seasonal saag in the comments box below.