Ingredients

• 1 bunch mustard leaves
• ½ bunch spinach leaves
• 1 cup radish leaves
• 1  onion
• 2  tomatoes
• 2 inch ginger, chopped
• 2 green chilies, chopped
• 7-8 garlic cloves
• 1 to 2 cups water
• 2 tbsp corn meal
• salt as required

for the tempering:

• 1 medium sized onion, finely chopped
• 1/2 tsp red chili powder
• 1/2 tsp corainder powder
• 1/2 tsp turmeric
• a generous pinch of asafoetida powder
• 1/2 tsp garam masala
• 1 to 2 tbsp Ghee or clarified butter

• Julienned green chilies and ginger for garnish

Putting it together:

1. Wash all the greens and add them to a pressure cooker or pan
2. Add onions, tomatoes, ginger garlic and green chilies with a cup of water.
3. Cook until all vegetables are tender. About 10 mins in a pressure cooker and  30 mins in a pam
4. Blend in a food processor along with the corn meal
5. Heat ghee in a heavy bottomed pan and add the chopped onions for the tempering and fry them till light brown.
6. Add all the spices and saute for a few mins.
7. Add the prepared saag, cover and let it simmer for 5-6 mins
8. Serve sarson ka saag hot with some chopped onions, chilies, ginger with makki ki roti