Spicy, Indian mustard greens (sarson da saag) recipe

Directions

1. Clean, trim and wash the mustard greens in plenty of running water. Wash and drain the spinach. Coarsely chop the mustard greens. If the mustard stems are quite thick, chop those finer.
2. Bring 3 cups of water to a boil in a deep pan. Add the chopped mustard greens, baby spinach, chopped ginger, sweet red pepper and hot peppers. Stir and simmer over a low heat, covered, for about an hour or till tender. Stir occasionally while cooking, adding a little more water if required.
3. When cooked, remove from heat. Drain the greens, reserving the liquid and placing it back into the pan used for cooking. Coarsely purée the greens in a food processor. Add salt to taste.
4. Whisk the corn flour into the cooking liquid till mixed. Add back the puréed greens. Stir well and allow to cook covered, on a low heat, for about 30-45 minutes till cooked. You'll need to stir the mixture every 15 minutes or so to prevent the purée from scorching on the bottom of the pan.
5. When cooked, adjust the salt to taste. Remove to a serving dish and keep warm. Heat the oil or butter in a small saucepan. When hot, turn the heat to low, add the dried hot peppers, stir, then add the ginger juliennes. Stir gently and let cook for a minute or two. Then add the garlic slices and cook till the mixture is sizzling and just starting to brown. Be careful not to burn the garlic.
6. Pour the spiced oil or butter mixture over the cooked greens and cut in gently to distribute the spices into the purée. Serve hot, with a flatbread of your choice.
7. Handmade thick corn tortillas make a very acceptable substitute for the traditional makke di roti accompaniment. Provide additional butter or ghee at the table, to be used as needed.