Makke ki Roti Aur Sarson ka Saag!

Ingredients for 'Saag': (Serves 4)

Sarson ka Saag (Mustard leaf bunch): 1

Spinach bunch: 1

Butter: 10 gms

Chopped Onions: 1 cup

Tomatoes: 2

Garlic - 8 psc

Salt to taste

Cooking Oil

Turmeric + Chili powder: 1/2 spoon

Coriander + Cumin powder: 1 spoon

Whole Cumin and Coriander seeds: 1/2 tea spoon

'Saag' Preparation (20 minutes)

Wash the spinach and mustard leafs in cold water.

In a pan, sauté the chopped onions, add garlic. When garlic gets toasted, add the spinach and mustard leafs. Once the greens wilt and lose water, add spices, cover and simmer for 10 minutes. Then add the chopped tomatoes and simmer for another 5 minutes. Turn off the flame and let it cool off a bit (let's work on the 'Makke ki Roti' now).

Coarse-puree the leafy mix in a blender. Add butter to pan, add whole cumin and coriander seeds, let it crackle before adding the puree and then simmer for 5 minutes.

Ingredients for Makke ki Roti: (Serves 4)

Flour of Sweet Corn: 1 and 1/2 Cup

Salt to taste

Cooking Oil

Makke-Roti Preparation (10 minutes)

Mix 1/2 tea spoon salt to flour, 2 table spoon oil mix well. Add 1/4 cup water and knead the flour to a firm dough. Divide the dough into 8 equal portions. Roll out each mini dough into a roti and toast it on a hot flat pan. smear some butter on the rotis before serving it with the Saag!