Makki ki roti and Sarson ka saag

This is the version i got from dadi


Saag:
Serves 2

Ingredients:
Sarson 1 bundle
Palak 1/4 bundle
Onion 1/2 small
Tomato 1
Ginger ½ inch
Garlic 2 pods
Salt/Dhaniya Powder/Pepper or Chilli Powder
Sugar ½ tsp

Procedure:
Wash the sarson and palak thoroughly. Cook in a pan with a 1 glass water. Sarson is ideally cooked in a pressure cooker. Else it will take 20-30 mins to cook. Once cooked, cool the mixture. Grind in the mixer to a coarse consistency.

Fry the crushed ginger-garlic. Add onions and fry till they are transcluscent. Then add chopped tomatoes. Once tomatoes are cooked, add the dry masalas. Then add the leafy mixture. Add a little bit of the makai atta to get a smooth consistency. Let it cook for 15 minutes. Add the sugar.
Toss some butter or ghee before eating.


Roti:

Serves 2
Ingredients:

Makai Atta ¼ kg
Salt
Mooli/Gajar grated (Optional)

Procedure:

Knead the dough with some water. Don’t make it too patla. Take a ball of dough and pat it with the hands into a roti on the backside of a thali or on the kitchen platform. Then put the roti on the tawa and cook on slow fire on both sides. Keep adding a little oil on both sides. Once the roti is well roasted apply some butter and eat with makai roti.

Making this roti is a little dicey, as the dough is crumbly and not smooth like roti ka atta.