Ingredients
🥄 200g Mustard Leaves, washed and stems removed
🥄 65g Bathua Leaves, washed and stems removed
🥄 50g Spinach Leaves, washed and stems removed
🥄 1 radish leaf (from 1-2 radishes)
🥄 70g diced Radish
🥄 3 Green Garlic Scapes, chopped
🥄 1 tablespoon chopped Ginger
🥄 2 Green Chillies, chopped
🥄 1/4 cup Mustard Oil
🥄 2 tablespoons Ghee
🥄 1 teaspoon Cumin Seeds
🥄 2 tablespoons finely chopped Garlic
🥄 1 teaspoon chopped Ginger
🥄 1 teaspoon Green Chilli Paste
🥄 1/4 cup chopped Onions
🥄 1 cup chopped Tomatoes
🥄 1 teaspoon Chilli Powder
🥄 1/2 tsp Salt
🥄 1/2 cup Curds (yogurt)
🥄 2 tablespoons Makki Atta
🥄 1/4 cup grated Jaggery
🥄 2 tablespoons White Butter for serving
Instructions
👨🍳 Heat mustard oil and ghee in a large pan.
👨🍳 Add cumin seeds, chopped garlic, ginger, and green chillies.
👨🍳 Sauté until aromatic.
👨🍳 Add chopped onions and cook until golden.
👨🍳 Add tomatoes, chilli powder, salt, and greens.
👨🍳 Cook for 10-12 minutes until leaves wilt.
👨🍳 Stir in curds, makki atta, and grated jaggery.
👨🍳 Simmer for 5 minutes until sauce thickens.
👨🍳 Garnish with white butter and serve hot with roti or rice.
Notes
You can substitute green garlic scapes with regular garlic. For a milder version, reduce the green chillies. Store leftovers in fridge for up to 2 days.
- Prep Time: 20
- Cook Time: 25
- Category: Main Course
- Cuisine: Indian
Nutrition
- Calories: 280
- Sugar: 6
- Sodium: 350
- Fat: 14
- Carbohydrates: 25
- Fiber: 4
- Protein: 8