|Saag (Mustard leaves)||2 kg|
|Palak (Spinach)||2 kg|
|Bathu (Goosefoot leaves) [optional]||1 bunch small|
|Sabz dhaniya (Green coriander)||1 cup|
|Sabz mirchen (Green chillies)||45-50|
|Piyaz (Onion)||1 medium|
|Lehsan (Garlic)||20 cloves|
|Namak (Salt)||3½ tsp|
Step 1: Add Saag (Mustard leaves), Palak (Spinach), Sabz mirchen (Green chillies), Piyaz (Onion), Lehsan (Garlic), Namak (Salt), Pani (Water), mix, cover, and cook on medium to low flame for 20 minutes.
Step 2: Add Batu (Goosefoot leaves), mix, cover, and cook on low flame for 2_2¼ hours. Stir in between.
Step 3: Blend eight with an electric blender or wooden. Add Sabz dhaniya (Green coriander) and mix. You can store the Saag at this stage.
|Lehsan (Garlic)||4 cloves|
|Desi ghee||1 tsp|
|Oil||Almost ¾ cup|
Step 1: Add Lehsan (Garlic) in ¾ cup of oil and fry till golden
Step 2: Add almost 3 cups of Saag, and cook on medium flame till all water evaporates. Add Desi ghee and mix.
Serve with Makai ki Roti.