Fresh Mustard is available in fall season, there are many ways and combinations through which mustard can be cooked but Sarson ka Saag (سرسوں کا ساگ) is my favorite way of cooking it. The ingredients you will need for this recipe are very few and basic. Mustard chopping is tough and that can be done a night before you cook it, it will stay perfectly fine.

INGREDIENTS

½ cup of vegetable oil

1 tbsp of ghee, (clarified butter) or melted butter plus half cup for tarka (optional)

1 whole garlic, Almost 10 cloves of garlic

5 large size green chilies

2 tsp of ground coriander powder

2 tbsp of red chili powder

2 tbsp of red chili flakes

1 tbsp of salt

1 kg mustard leaves and stems, washed and chopped

1/4^th cup of water plus more for boiling mustard

PROCEDURE

1) In a heavy bottom pan, fill it 3/4^th with water add all the chopped mustard. On medium heat of stove cook mustard for 1 hour. Cook it until it fully cooks through. Cover the lid and let it sit for a while.

 2) Peel off garlic and rinse them well. Ground or mince them in a mortar and pestle along with coriander powder and green chilies. Ground them well. Texture should be roughly like a paste.

3) Take out cooked mustard in a plate, mash the branches and leaves of mustard with potato masher and set that aside. Rinse that pan and in the same pan add vegetable oil and ghee and preheat it on medium heat. Once heat and ghee heat up, add garlic paste and cook it until it gets fully cooked and all the bits turned golden in color. keep on stirring.

4) Add salt, red chili powder and red chili flakes. Mix it for 1 to 2 minutes. Add water in it. Take out your mashed up mustard. Add all the mustard in the pot with all the juices of mustard. Mix it well, close lid and cook it on medium heat for about 10 to 20 minutes or until all the liquid evaporates. Turn off the stove .Take some extra ghee like ½ cup and melt it on high heat, when it gets hot add it into your dish but that is totally optional and serve with roti.

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