Ingredients

Mulangi soppu ( mooli Patte// white radish Greens )—1 bunch

Mulangi (mooli// radish)—3 small Chopped

Tomatoes—2 medium chopped

Onion—1 medium

Green chillies(hasiru menasina kayi )—1

Dry red chilli—1

ginger (shunti //adarak)—small piece

Garlic cloves (belluli//lehsun)—3

Salt to taste

Sugar—1 teaspoon

Besan (kadale hittu// gram flour)—2 tablespoon (Lightly roasted)

Method

Wash and chop the mulangi soppu.

Peel the mulangi and chop.

Transfer the washed soppu,mulangi pieces ,tomatoes,onion,green and red chilli,ginger,garlic,salt,sugar into a pressure cooker .

Add sufficient water and cook on medium flame for 6 to 7 whistles.

Once the pressure reduces open the lid and blend the mixture using a hand blender or mash it nicely to a fine puree .

Or to a little coarse texture.

Now put the pressure cooker back on gas ,on low medium flame,add roasted kadale hittu and mix well.

This helps in thickening of saag.

Let it simmer for a while.

Once done switch off the stove.

Oil or ghee- 2 tablespoon

Mustard seeds (sasive)—1 teaspoon

Jeera (jeerige//cumin seeds)—2 teaspoon

Asafoetida (hing//ingu)—1 teaspoon

Dry red chillies broken —1 or 2

Onion—1 medium chopped finely

Heat oil in a kadai or pan,once hot add mustard seeds,jeera,hing,when it crackles add red chillies and chopped onion.

Sauté for a while Till onions turns translucent.

Pour Over saag and mix well.

Serve with rice,roti with butter