Sarso ka saag ( gandalaan da saag )

First we have to clean and pick the fresh mustard and palak leaves . Discard the big mustard leaves . Select only the smaller and the fresher ones .

Peel it's stems .. As the saag is 'gandalaan da saag' ( gandalaan means stems of mustard plant ) we need more of soft stems . Pick and clean Palak leaves too .

Finely chop them all .

Now wash them thoroughly . Atleast 3-4 times .

Transfer this to a pressure cooker . Add salt , heeng , green chillies and 1/2 glass of water . Close the lid and pressure cook till 7-8 whistles . Let the steam release on its own .

Open the lid . If the water it too much . Take it out in a bowl . Don't throw it. You might need it later if your saag is too dry . Add 3-4 tbsp of Makki ka aata and mash the saag well .

For tadka - Heat ghee in a kadhai . Once heated add methi Dana , let it turn brown , then add garlic once that turns brown add ginger , cook till that turns brown then add haldi , and saag . Check salt now , add garam masala and cook for 10 - 15 minutes with constant stirring as it sticks to the kadahi due to the makki ka aata added to it .

Once done remove from flame and serve with a dollop of butter and makki ki roti .