• 2 kg: Rai (green mustard)
• 250 gm: Spinach
• 3 fresh: Shalgam (turnips)
• 3-4 flakes: Garlic (finely chopped)
• 1" piece: Ginger (finely chopped)
• 2-3 Green chillies (finely chopped)
• 3 tsp: Makki ka atta (maize flour)
• 6 tsp: Powdered gur (jaggery)
• Salt to taste

Tadka:

• 4 tsp: Desi ghee
• 1 tsp: Red chilli powder
• 2-3: Green chillies (finely chopped)
• 1" piece: Ginger (finely chopped)

• Wash, clean and chop the mustard and spinach leaves.
• Pressure cooks the leaves with garlic, ginger, green chillies and shalgam. Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins. Take out from fire and cool.
• Grind the spinach to a rough paste. Add makki ka atta and cook for 15 minutes on low heat.
• Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
• Serve hot with Makki di Roti.
  

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