Green Leafy Mustard Leaves Cooked In Ghee
|Mustard leaves||500 Gram, plucked and washed|
|Palak||200 Gram, plucked and washed|
|Onions||2 Medium, finely chopped|
|Garlic cloves||7 Large, skinned and ground|
|Ginger piece||1 1⁄2 Inch, skinned and ground|
|Green chillies||6 , deseeded and ground|
|Black peppercorns||10 , ground|
|Green cardamom seed||4 , ground|
|Cinnamon piece||1 1⁄2 Inch, ground|
|Thick cream||3⁄4 Cup (12 tbs)|
|Maize flour||2 Tablespoon (Makke-Ke-Aata)|
|Pure ghee||1 Teaspoon|
Pluck only the mustard and palak leaves. Wash thrice and cut them fine. Place them in a non-stick, large, saucepan or any other vessel. Add 1 to 2 cups of water and cook over a low fire till the water has evaporated. Grind fine. Add salt.
Place the maize flour in a saucepan. Add the ground masala and half a cup of water and stir well.
Whisk the cream lightly and set aside.
Heat half a cup of pure ghee in a vessel over a medium flame and cook the onions till pink and soft. Add the ground mustard and palak to the onions and keep stirring. Then add the maize flour with the ground masala and water and stir nonstop till the vegetable and masala have blended well and are cooked. Taste for salt. Gently add the lightly whisked cream, stir for 5 minutes and serve hot.
This vegetable must be eaten with makke-ki-roti and mango pickle.