Ingredients:
Lau Saag (Tender calabash leaves) – one bowl or ten leaves
Garlic – 7-8 cloves
Red chilies – a pair of items
Posto (Poppy seeds) – one tablespoon
Turmeric powder – ½ tablespoon
Mustard Oil – five tablespoon
Salt – As per your style
Directions:
Separate the leaves from the branch and keep aside. you'll conjointly cut and cook the tender branches and therefore the fruits on as shown within the image.
Wash the leaves totally with water for 2-3 times and so chop them finely.
Take a autoclave and place the shredded leaves. shut the lid and cook for 2-3 whistles…..You need not add any water since it'll unleash its own water.
Let the steam escape and so squeeze out the surplus water. Keep aside.
Grind cloves, red chilies and flower seeds along with some water and keep aside.
Heat Mustard oil in a very pan and pour the grounded cloves, red chilies and flower seeds paste. Add Turmeric powder and sauté until the masala starts exploit oil from sides.
Now add the saag and salt and blend. Keep the flame low and stir for 5-6 mintues until the saag is coated with the masala. turn out the gas and serve it with steamed rice.
