Tiscali Lifestyle Food and Drink

The Punjabi equivalent of a ploughman's lunch is a dollop of Sarson Ka Saag and bread made out of maize flour. The taste of leaves varies enormously and it is dependent upon the type of water available to the farmer.

Ingredients

3lb mustard leaves (weighed after preparation)
6 cloves garlic
4 in ginger
6 oz butter (ghee)
3 green chillies
4 bay leaves
4 oz yoghurt
Salt

Method

Clean and wash the leaves then leave to crisp in cold water for three hours. Drain and chop very finely.

Heat an earthenware casserole and sauté a little butter garlic and shredded ginger. Add chopped mustard leaves, butter, chilli and bay leaves. Also add some whipped yoghurt. Cover with water, mix and place in the oven at a high heat and let the butter melt thoroughly.

Add salt to taste and return to the oven at a very low heat for about four hours. Remember to shake the casserole from time to time, and stir twice for a couple of minutes, using a large wooden spoon. The idea is to give it a smooth creamy consistency.

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