Difficulty: Easy, Cook Time: 40 mins, Core Ingredient: Mustard Leaves, Servings: 4, Calories:Â 130
5 Cups Washed And Chopped Mustard Leaves
5 Cups Washed And Chopped Spinach
1 1/2 Tbsp. Roughly Chopped Green Chilies
1 Tbsp. Oil
1 Tsp. Cumin Seeds
1 Tbsp. Finely Chopped Garlic
1 Tbsp. Finely Chopped Ginger
Â˝ Cup Finely Chopped Onions
ÂĽ Tsp. Asafoetida
Â˝ Tsp. Turmeric Powder
1 Tsp. Chili Powder
1 Tsp. Coriander-Cumin Seeds Powder, Optional
Salt To Taste
Boil enough water in a deep non-stick pan, add the mustard leaves, spinach and green chilies, mix well and cook on a high flame for 4 to 5 minutes, while stirring occasionally. Strain using a strainer and drain well.
Refresh it twice in enough cold water immediately and drain well again. Keep aside for 2 to 3 minutes to cool slightly. Blend in a mixer to a coarse mixture using Â˝ cup of water. Keep aside.
Heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the garlic, ginger and asafoetida and sautĂ© on a medium flame for 30 seconds. Add the onions and again sautĂ© on a medium flame for 1 to 2 minutes. Add the mustard leaves-spinach mixture, turmeric powder, chili powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve hot with makai ki roti.
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