#SLC
Sarson da saag and makki di roti is a iconic, traditional winter dish from Punjab, India, consisting of a spiced mustard greens curry paired with flatbread made from maize flour. It is known for its earthy flavors and is frequently served with a dollop of white butter (makhan), jaggery (gur), and raw onions.
1. Roughly chop mustard leaves, spinach leaves and bathua together.
2. Heat ¼ cup water in a non-stick pan, add the chopped leaves and a little salt and let them cook.
3. Finely chop onions, ginger, garlic and green chillies.
4. Heat 3 tbsps ghee in another non-stick pan. Add ¼ cup water to the leaves cooking in the other pan and blend with a hand blender.
5. Add onions, garlic and ginger to the ghee in the 2nd pan and saute till light brown and fragrant. Add green chillies and the greens. Mix well and cook.
6. Add cornmeal and mix and cook till the mixture blends well and thickens.
7. Add the remaining ghee and mix.
8. Transfer into a serving bowl, place a dollop of white butter on top and serve hot with makki di roti.
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