With the chilly climate, the style of mustard greens is remembered and the style of scorching greens is totally different, so today we’re going to share with you the Punjabi type recipe of mustard greens. So what’s the delay, tell us the recipe for making it.
– half of kg mustard greens
– 125 grams Spinach
– 100 grams Bathua
– 1/four cup radish grated
– 1 tbsp ginger finely chopped
– four garlic buds
– four inexperienced chillies reduce
– 2 tablespoons maize flour
– 2 tsp ginger paste paste three tbsp desi ghee
– 50 grams of butter
– Salt (as per style)
Method of preparation: Wash and boil all of the greens in a stress cooker with grated radish, finely chopped ginger, garlic and salt. <! –
After the whistle, carry on low flame for about 20 minutes. Cool and churn with a hand mixer. Heat desi ghee in a pan and fry ginger-garlic paste and inexperienced chillies. Then put greens within the pan.
Mix the maize flour with some water and blend it gently within the boiling greens in order that there are not any lumps. Cook on low warmth for 10 minutes. Flip in a serving dish after cooking. Serve with maize bread, jaggery and pickle after including butter on high.