Sarson Ka Saag (Green Leafy Vegetable with Mustard and Spinach Leaves)
This is a very traditional meal from North India � best served in the freezing winters... Piping hot greens with makki ki roti (flat bread made of corn flour). The leaves � both sarson (mustard leaves) and palak (spinach) are the greenest, freshest and at their flavourful best in the winters. While the best saag I have eaten is made by my mother, the second best was during a school trip - many, many years ago at a roadside dhaba (highway truck stop!) on our way to Manali. The temperature outside was about 6 degrees Celcius and perfect for a hot, traditional clay oven baked rotis and piping hot saag. I haven't found the perfect saag in a restaurant yet - will definitely make a recommendation when I do! There are a couple of variations � once I remember my mum asking me to add bathua/ methi � the proportion is 2 sarson: 1 palak: � methi: � bathua. The version I make most often is with palak and sarson. Methi is Fenugreek leaves, Bathua (google tells me) is chenopodium. Serves: ...