Sarso Ka Saag

Ingredients:

· 2 bundle mustard leaf chopped finely // Sarso ka Saag

. 1 bundle spinach leaf

. 1 bundle leaf of radichio

. 3 inch mooli

· 6 Green Chilies

· 1 tsp Salt

· ½ tsp Ginger

· ½ cup Water

· 1 tbsp Maize-atta

· 2 tbsp light butter + evoo

· 1 Med-Onion

. 2 smallish-medium tomato

· 3 inch shredded Ginger

· 5 cloves Garlic chopped

· Kasoori methi

Method:

· Pressure cook chopped green,mooli with green chilies. salt, ginger, water, and cook until well done.

. Hand mash the cooked leaves mixture

· Take 1/4 of the mixture , add corn flour and mix it and blend it to a puree

· Heat the light butter add the onion, chilly and garlic and fry till onion browns.

. Add chopped tomato cook well and add turmeric, garam masala

· Add pureed green, mashed green while stirring constantly.

· Put in a serving dish and serve with some kasoorri methi on the top.

GosaLe Saali chutney

1 cup skin(the sharp edges) of ridge gourd
1/2 cup fresh/frozen coconut
1/2 tea spn cumin seeds
2-3 green chilies
1/4 tea spn tamarind extract (optional)
Ghee
Salt

Method:
Heat ghee in a pan. Add cumin seeds. When they start popping, add green chilies and skin. Fry for about 7-8 mins till the color of the skin starts changing . Take it out on a plate.
Add coconut to the same pan and fry for about 3-4mins.
Grind all together with tamarind and salt.
Serve as a side dish with rice, dosa or idlis.

Dalitoy

1 cup toovar dal, cover with water, add 1/2 tsp turmeric, and cook until the lentils are quite mushy

1 tsp mustard seeds

2 red chillies


2 green chillies

1 tsp vegetable oil, like canola

A generous pinch of asafetida (hing)

2 tbsp ginger shreds

10 curry leaves (optional)

Juice of a lemon

Salt to taste