Sarson ka saag (Mustard greens)

Makes 6 cups of sarson ka saag.
I prefer the taste and texture of finely chopped vegetables to blended vegetables. Blending is more popular - it gives a more refined look to the presentation and reduces prep time.
Being lacto-vegetarian, I use ghee where it is traditionally used, as in this recipe. 

Ingredients

• 4 tbspn vegetable oil
• 1 tspn rai (mustard seeds) 
• 1 medium onion, finely chopped
• 4 medium Thai peppers, finely chopped
• 1-1/2 tspn coriander powder 
• 1-1/2 tspn cumin powder
• 1 tspn turmeric powder 
• 3 cloves garlic, grated
• 1 tbspn ginger, grated
• 8 cups finely chopped mustard greens (sarson) - can be blended instead
• 3 cups finely chopped spinach - can be blended instead

Preparation (20 minutes)

1. Grate garlic, ginger.
2. Cut peppers, and finely chop onions, mustard greens and spinach - or blend to save time.

Instructions

1. Heat the oil, and add mustard seeds and wait till they pop.
2. Add the onions, and stir on medium-high heat till they are pink.
3. Add the peppers and powdered spices and stir till the oil separates from the onions. 
4. Add grated ginger and grated garlic and saute for another minute.
5. Add salt to taste. 
6. Add the finely chopped mustard greens and stir on low-medium heat for another two minutes.  
7. Add the finely chopped spinach and continue to stir for another five minutes.
8. Add 1 cup of water, and stir for another two minutes.
9. Take off the heat.  

Garnishing

1. Sprinkle cilantro on top.

Serving

1. Serve hot with makki ki roti (corn roti) hot from the pan, and refrigerated lassi (yogurt shake).
2. Any flat bread - roti, paratha, nan will do in place of Makki-ki-roti.