Preparation:
A Punjabi dish.
Boil both the greens till soft. Remove excess water and mash the leafy vegetables well and reserve. Heat 4 tbsps ghee and add ginger, garlic, green chillies and broken red chillies. When the masala has been browned, add the mashed saag and salt. Mix the gram flour in a little water and add to the saag. Simmer for at least 30 minutes. Serve, topped with a spoon of butter, with makki (maize flour) ki roti. |
