120 g Sarson (mustard leaves)
50 g spinach leaves
30 g Mooli Ke Patte (chopped tender radish leaves)
2 to 3 inches white radish root
30 g fenugreek leaves, chopped
2 white onions, finely-chopped
3 tomatoes, finely-chopped
2-inch ginger, peeled and chopped
2 green chilies, finely-chopped
7 to 8 garlic cloves, chopped
3 g red chili powder
2 g pinch Hing (asafoetida)
300 ml water
10 g maize flour
2 to 4 g salt to taste
For tempering the Saag:
1 white onion, finely-chopped
20 ml oil
3 bowls of cooked Saag (mustard leaf curry)
For garnishing and serving:
few sprigs of fresh coriander
2 Makke Ki Roti (maize flour flatbread)
Serve the Sarson Ka Saag hot, accompanied with Makke Ki Roti (maize flour flatbread). Garnish with a few sprigs of fresh coriander