Directions:

• Add the three saags, salt and water into pressure cooker & cook over low heat for 1 ½ 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 low heat.
• 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.

Prepare Makki ki Roti:

• Knead 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.