Sarson da Saag naal Makke di Roti - Mustard Greens curry with Cornmeal/maize flour Indian bread !

Made n Enjoyed
Hello readers,

The amazing diversity of fresh greens and green leafy vegetables always draws them to my attention wherever they are..they brighten up my eyes...I love to get hold of fresh, vibrant leafy vegetables and as soon as I get hold of them I start thinking about what I will do with them :). You can't beat Leafy greens, whether they are used in salads, soups or stews. Salad greens include lettuce, spinach, endive, escarole, and radicchio. Popular cooking greens include Swiss chard, kale, collards and mustard greens.

 

When I spot Sarson bhaji ( Mustard greens ) the first thing that springs to my mind is Bollywood..Most of the renowned movies under the Yash Raj banner never fail to portray lush yellow mustard fields, the rich culture of the punjab and their heroins in pastel colour sarri's...:) - okay, I don't see myself as heroine :D (not at least when I'm shopping anyway!)
 Mustard seeds are abundantly available in London around the summer time and I never fail to get hold of these greens and prepare sarson da saag, which is a gravy prepared out of mustard greens served alongside with Makke di roti, Indian bread made out of fine cornmeal. A few days back, I saw proper Makke da Atta in my local shop. So next time I'll prepare Makke di roti with this flour instead.

Mustard greens have broad, frilled leaves.  Mustard greens have a distinct, crunchy yet tender texture. The flavour is peppery and gives off a spicy smell during cooking.

Somehow I never ate this dish in India. I was delighted when one of my Punjabi friends taught me this dish when I came to the UK. Needless to say, every single time I prepare this dish, the taste is divine and devoured by each and everyone of my family members !!

You will need:-

• 3 bunch mustard greens
• 1 bunch palak ( spinach )
• 2 tbsp kasoori methi ( dry fenugreek leaves )
• 2" ginger piece
• 4-5 big fat garlic cloves
• 4-5 fresh green chillies
• Salt to taste
• 1 tsp red chilli flakes
• 2 tbsp corn flour/maize flour
• 2-3 tbsp oil/ghee
• 1 tsp cumin seeds
• 1 medium onion finely chopped
• 1-2 dry red chillies
• pinch of hing

You will need :- Makke di Roti
• 2 cup fine cornmeal/maize flour -  light yellow colour  ( not corn starch )
• Boiling water
• 2 plastic sheets ( I used sandwich bag - cut open )
• Little chapatti flour to dust

Method:- Saag
Clean and wash both greens in plenty of water.
Pressure cook them with garlic, ginger and green chillies and salt , cook them for 3-4 whistles.
Turn off the heat and let pressure cool naturally.
Place boiled bhaji in a blender and grind to a coarse paste.
Once again cook bhaji in a pan on a low heat about 10-12 miutes. While cooking bhaji add corn flour little at a time and keep mixing bhaji.
Now heat oil/ghee in a small pan, add cumin seeds when they splutter add hing, kasoori methi and chopped onion.
Fry the onion till nice brown, add whole red chillies and chilli flakes , stir and pour over hot saag.
Mix well.
Serve with butter on top.

Method:- Makke di Roti
Place cornmeal in a bowl, add boiling water mix with a fork and leave it to cool or till you can handle the dough.
Knead the dough and make a firm dough. Not too hard.
Keep the dough covered with wet cloth while preparing rotis.
Take a small amonut of dough and roll into ball.
Lightly dust the dough with chapatti flour.
Place the ball on the one plastic sheet, and cover with another plastic sheet.
Roll it out the ball with rolling pin or with your hands through plastic sheet. It should not be too thin.
Cook roti on pre heated tawa or griddle. Turn it over and cook directly on a heat.
Smeared with ghee or butter and serve HOT with  Hot Sarnso da saag along with salad.

Linking this to event Know Your Flours - Corn Flour guest host by Shama, event announcement by JCO ( ME ) .

Note :- Due to technical problems I can't upload more pictures, I will post when I can. Thanks you !!