Shikha Singh’s Sarson Ka Sag (mustard Greens)

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Spice, The, Trail	4	Servings

INGREDIENTS

450	g	Fresh mustard or spring
		greens finely chopped
125	g	Fresh spinach leaves, finely
		chopped
3	T	Sunflower or vegetable oil
1		Onion, finely chopped
2	t	Ginger paste
2	t	Garlic paste
1		Green chilli, seeded and
		chopped
250	g	Fresh tomatoes, skinned and
		chopped
1	t	Chilli powder
1	t	Salt or to taste
1	T	Sunflower or vegetable oil
25	g	Chilled butter, cut into
		small
		cubes

INSTRUCTIONS

In a heavy saucepan, bring 300ml water to the boil and add the greens
and spinach. Cover and cook over a low heat for 25-30 minutes. Cool
slightly and puree the leaves along with all the cooking liquid.  Heat
the oil in a saucepan or wok over a medium heat and fry the  onions,
ginger, garlic and chilli for 7-8 minutes until the onions  are
browned.  Add the tomatoes and half the chilli powder and continue to
cook for a  further 3-4 minutes.  Add the pureed greens and salt. Cook
for 10-12 minutes or until all  the moisture evaporates and the greens
have a solid appearance. If  using spring greens, stir in half a
teaspoon of prepared mustard.  Remove from the heat and transfer to a
serving dish.  In a small pan or ladle, heat the oil over a medium heat
and add the  chilli powder. Let it sizzle for 15-20 seconds, then pour
the chilli  oil over the greens.  Top with the cubes of butter and
serve.  DISCLAIMERÂ© Copyright 1996 - SelecTV Cable Limited. All rights
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 266 Calories From Fat: 181 Total Fat: 20.6g Cholesterol: 13.4mg Sodium: 1311.2mg Potassium: 878.5mg Carbohydrates: 16.8g Fiber: 9.5g Sugar: 4.1g Protein: 9.5g