Mustard Greens Gravy

Ingredients

• 4 cups mustard greens (sarson), rinsed and chopped
• 2 cups spinach, rinsed and chopped
• 1-inch piece ginger, finely chopped
• 1 green chilli, chopped
• 1 tsp tamarind paste
• 1 tbsp corn flour or chickpea flour (besan)
• 1 small piece jaggery
• Salt to taste

For Seasoning

• 3 tsp mustard oil or ghee (clarified butter or vegetable oil)
• Asafoetida powder (hing), a pinch
• 1 green chilli, finely chopped1/2 cup onions, finely chopped
• 1/2 tsp red chilli powder
  

Preparation

1. In a saucepan, cook the mustard greens, spinach, ginger, green chillies, salt, and tamarind with 1/4 cup water for 2-3 minutes or until the greens are tender. Or cook in the pressure cooker for 1 whistle. Remove in a bowl and let cool.
   
   
2. In a blender, grind the cooked mustard and spinach greens to a coarse paste.
   
   
3. Heat oil in a medium pan. Add the asafoetida, green chilli, and onions, and saute on low heat until translucent or lightly browned.
   
   
4. Add the red chilli powder and saute for 1 more minute. Remove the onions in a bowl.
   
   
5. Add the greens and jaggery and cook for 3-4 minutes. Make a paste of the corn or chickpea flour and add it to the mustard greens gravy, and cook for 2-3 minutes until the raw flavor is gone.
   
   
6. Garnish the mustard greens gravy with the sauteed onions, and serve hot with plain rice or roti.
   

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