Sarson da Saag with Makki di Roti

Ingredients

• •Mustard greens
• •Spinach
• •Ginger
• •Green chili
• •Maize flour
• •Ghee

Steps

1. 1Wash the mustard greens and spinach thoroughly and roughly chop them along with the ginger and green chili.
2. 2Add them to a heavy pot with a splash of water and boil for about 25 to 30 minutes until the leaves are fully soft and wilted.
3. 3Drain any excess water, then mash the greens coarsely with a wooden masher, leaving some texture rather than a smooth puree.
4. 4Return the mash to the pot, stir in a spoonful of maize flour to thicken it, and simmer uncovered for another 10 to 15 minutes, stirring occasionally so it does not stick.
5. 5In a small pan, heat ghee and add chopped garlic, cooking until it turns golden and fragrant, then pour this tempering over the saag and mix well.
6. 6To make the flatbreads, knead maize flour with warm water into a soft dough and pat it directly into rounds on a floured surface, since it does not stretch like wheat dough.
7. 7Cook each flatbread on a hot griddle for two to three minutes per side, pressing gently with a cloth or spatula until brown spots appear and the edges look dry.
8. 8Serve the hot saag topped with a generous knob of ghee alongside the warm makki di roti.