- Mustard Oil : 1/2 cup
- Onion (sliced) : 1 medium
- Mustard Greens : 1 kg
- Spinach : 1/2 kg
- Methi Ka Saag : 250 gm
- Green Chili : 4-6 pods
- National Cumin Seeds : 1 teaspoon
- National Chili Powder : 1 teaspoon
- National Iodized Salt : to taste
- Atta (whole wheat flour) : 1 tablespoon
- For Bhagar
- Desi Ghee : 2 tablespoons
- Garlic : 3 cloves
- National Cumin Seeds : 1/2 teaspoon
Separate the greens leaves from the stem and finely chop the stems, except the methi greens. Thoroughly wash the greens in water and keep aside.
In a large sauce pan heat the mustard oil and cook the onions till translucent.
Now add National Cumin Seeds and National Chili Powder; cook for 1 minute.
To this add all the greens, spinach, methi ka saag and green chili with about 4 cups water; bring to a boil and let it simmer on a low heat for 2-3 hours or until all the stems are tender.
Either with the back of a spoon or a food processor blend the greens to the desired consistency.
Turn up the heat to medium and do bhuani. Once when very little moisture remains add National Iodized Salt. Sprinkle the Atta and do bhunai for a further 5 minutes.
For Bhagar: In a frying pan add desi ghee and garlic together and fry till light golden in color.Add National Cumin Seeds and cook for 30 seconds; pour over the cooked saag and serve!