Serves 6

Ingredients
1 kg sarson (mustard greens, leaves & stems) finely chopped 2 green chillies finely chopped
1/4 kg spinach finely chopped 2 red chillies (Kashmiri)
150 gms. methi (fenugreek) (If using dried methi, use less) broken up 3 tbsp. corn meal
1 onion, chopped 1 tbsp butter
a 2 cm. piece of ginger grated 4 tbsp. ghee (clarified butter)
5 cloves garlic, grated Salt to taste

Method

  1. Add all the chopped greens to a large pan, and cook till the greens turn soft.
  2. Remove any excess water and mash the vegetables well, or puree them roughly in a food processor. Heat 4 tbsps ghee and add ginger, garlic, green chillies and broken red chillies When the ginger and garlic turn a golden brown, add the mashed leaves.
  3. Season with salt, and cook for another 30 minutes. Add cornmeal to the mixture, and stir occasionally (around another 20 mins or so), till the mixture becomes creamy - this serves to 'bind' the juices Brown chopped onions in a separate pan in some butter or ghee serve hot, topped with the browned onions (and more butter if you want).
Nutrient Composition Per Serving
MACRONUTRIENTS
MICRONUTRIENTS
Energy (Kcal) 222 Carotene (μg) 4651.95
Protein (g) 9.74 Vitamin C (mg) 80.58
Carbohydrate (g) 14.73 Mg (mg) 52.98
Fat (g) 13.83 Na (mg) 44.93
Fibre (g) 2.24 K (mg) 125.62
Minerals (g) 4.0 Mn (mg) 0.39
Calcium (mg) 393.4 Zn (mg) 0.54
Phosphorus (mg) 104.2 Cr (mg) 0.01
Iron (mg) 28.5

Modification

Use oil instead of ghee. Reduce the amount of oil used for preparation.
Ingredients
1 kg sarson (mustard greens, leaves & stems) finely chopped 2 green chillies finely chopped
1/4 kg spinach finely chopped 2 red chillies (Kashmiri)
150 gms. methi (fenugreek) (If using dried methi, use less) broken up 3 tbsp. corn meal
1 onion, chopped 1 tbsp butter
a 2 cm. piece of ginger grated 4 tbsp. ghee (clarified butter)
5 cloves garlic, grated Salt to taste
Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal) 132
Protein (g) 10.53
Carbohydrate (g) 14.73
Fat (g) 3.83
Fibre (g) 2.35
Minerals (g) 7.38