200 Grams Sarson Sa
ag - Clean , use tender stems too- thats where the real flavors of any saag lie.
200 Grams Spinach
- Same logic with the stems as above !
1 Cup Grated Mooli / Radish
1/2 " Ginger.
Green Chilies To Taste.
1 Inch Ginger - Thin juliennes.
1 Teaspoon Minced Garlic - Optional.
1 Teaspoon Jeera.
Dried Red Chilies
Pinch of Hing.
2 Tablespoons Ghee
1. Wash and chop greens fine.
Heat ghee , splutter jeera , add in the rest of the tempering ingredients , cook for 1 minute ,
add the greens only,
cook 12-15 minutes till greens are nearly cooked.
2. Now tip in the grated mooli and cook another
5minutes on low
. Mooli added this late into the cooking process keeps the bite and flavors alive .