For Sarson ka saag you need:
3 bunches sarson/mustard leaves
1 bunch palak/spinach
1 bunch bathua/ Chenopodium album, (a small leafed winter green supposed to have medicinal properties, usually used in making parathas in North India)
4 onions chopped
2 tomatoes chopped
3 green chillies minced
1 tsp minced garlic
2 tsp wheat flour
2 tbsp pure ghee
Salt and red chilli powder to taste
Remove stems and wash the mustard leaves, spinach and bathua well. Chop finely and pressure cook them on slow flame for half an hour. Cool and grind coarsely.
Heat oil in a pan and sauté the onion till golden brown. Add garlic, green chillies and stir fry. Add the tomato and cook till tender. Add the coarse sarson mixture, salt and cook for about 20 minutes. Add wheat flour diluted in 2 tbsp water and for for a minute or two. Temper with red chilli powder and ghee and serve hot.
For makki di roti you need :
2 ½ cups maize flour
1 cup grated radish
1 cup methi/fenugreek leaves
3 tbsp coriander leaves
2 green chillies
salt to taste
Chop the fenugreek leaves, coriander leaves and green chillies finely. In a bowl add all the ingredients and mix well. Knead into a dough adding just sufficient water. Now take a small lump of the dough, roll into a ball and flatten between the palms to make thick small rotis. Roast on both sides on a hot tava, applying ghee on both sides. This takes time to cook, so keep the flame medium/slow. Serve hot, smearing white butter/makhan on the roti with sarson da saag, dahi/curds and pickle.
1. You may also add suva/dill to the saag - it imparts a great flavour.
2. Ready to eat, canned sarson ka saag ( I forget the brand) is also available in the market. For those who have never tasted sarson ka saag, this is a good option.
3. Other ways to make rotis: press the ball on a flat surface and flatten to make a roti OR roll the ball between two plastic sheets to form a roti.
4. If any of you know what bathua is called in any other language, please let me know too. :)