Ingredients Quantity
Mustard Greens 1.5 kg
Spinach 1 daddle
Fenugreek 1 daddle
Bathu little less than 1 daddle
Onion 2 pieces
Garlic as desired
Green chillies 1 pinch or to taste
Salt 1 tablespoon or to taste
Dried fenugreek 1 small spoon
Ginger 2 inch pieces
Preparation Method:
Remove the hard stalks of the greens. Cut them finely and wash them in open water. Put them in a pressure cooker along with two glasses of water and boil the greens…
Clean the spinach too… Cut them finely and wash them and add water and boil them…
If you have less quantity of greens, cook them together… Since I had more quantity, I had boiled them separately in two pressure cookers…
When both the greens and the spinach are well cooked, gather them together and mash them well. Do not use a machine because the greens that are like a thin sauce do not taste good. This is where the real courage comes in. Show courage and mash the greens properly.
Now separate the fenugreek stalks and pick the leaves.
Remove the thick stems of the fenugreek and pick the leaves and the front shoots.
Wash the fenugreek and fenugreek… both and chop them finely… and put them in the cooker.
Along with this, clean and chop the green onions and add them…
Add garlic.
Wash the green chillies, remove the stalks and cut each chilli into two or three pieces.
Now put all these ingredients including fenugreek, green onions, garlic and salt in a pressure cooker and cook them with a glass of water. When they are cooked, cool them a little.
And now mix them with a hand blender so that the green onions and chilies are crushed…they do not look separate…but while grinding them, be careful that the hand blender is very light…so that it does not become like a sauce…
Now combine these ingredients with the greens and let them cook. Meantime, add dried kasuri fenugreek…one teaspoon finely chop ginger (a three-inch piece) and cook well.
When the greens start to cook well, sprinkle a handful of wheat flour on top and mix it well while kneading and let it cook well… (This is “alan lagana”). The advantage of this is that as the taste of the greens increases, the water of the greens does not separate like water… And a very good texture comes out….
When the greens are cooked well… then it is ready… Here you can check the salt and pepper. If the peppers seem less, then I finely grind green peppers and add them. We do not add red pepper powder to the greens, but only use green peppers.
