For the saag:
Add the three saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours.
Squeeze out saag and keep saag water aside. Mash saag in the cooker until coarsely ground, and add makki atta and stir.
Put back saag water and a little fresh water & boil over slow fire.
Add green chillies & ginger & cook till saag gets thick.
For tadka, add chopped onions, ginger, garlic, red pepper powder; garam masala, dhania & saute until onions are light brown.
Mix into saag & garnish with julienne of ginger fried in ghee.
For makki ki roti:
nead the makki atta until it becomes a ball, add atta to dry it & knead.
Heat the tava and add a little ghee so that it does not stick.
Make round shapes of makki roti on chakla & carefully transfer to the tava.
Cook with ghee till golden brown.
Serve with hot sarson da saag and gur and white butter.
Key Ingredients: mustard seeds, spinach, pigweed, cornmeal, salt, green chillies, onion, ginger, garlic, clarified butter, red chilli, garam masala, coriander powder