anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,green chilli,cloves garlic,peanuts,sugar,lemon,peppermint

 Lehsuni Pudina Chutney Recipe,  3 cloves garlic, 1 tbsp peanuts,2 cups peppermint - cut, 1 tsp sugar, 3/4 tsp lemon juice, 1 green chili - cut, salt - as per taste, 1 inch ginger - cut, 45, North Indian Recipes, To make Garlic Pudina Chutney Recipe, first take a mixer grinder and add mint, garlic, ginger, green chillies, peanuts, salt, sugar, lemon juice and grind it.
Now add some water and grind it again.
Do not add too much water, we need thick chutney, so add some water.
Remove and serve in a bowl.
Serve Garlic Pudina Chutney Recipe with Aloo Paratha and Tadka Raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Preethi_Kitchen_Appliances_Lahsun_Pudina_Chutney_Video_recipe-1.jpg, 8
Ingredients: salt,wheat flour,makki ka atta (yellow corn meal flour),water knead,paprika powder,ajwain (carom seeds),dried oregano,turmeric powder,sunflower oil

Baked Corn & Flour Tortilla Chips Flavored With Paprika Recipe, 1/2 tablespoon Dried oregano,Salt - to taste,Water - to knead,1/4 cup Whole Wheat Flour,1 cup Makki Ka Atta (Yellow Corn Meal Flour),2 tablespoons Sunflower Oil - (divided),1 tablespoon Paprika powder - (adjust),1/2 tablespoon Turmeric powder (Haldi),1/2 tablespoon Ajwain (Carom seeds), 25, Mexican, To begin making Baked Maize Flour Triangles Recipe, prep with all the ingredients.
Heat 1 tablespoon oil in a kadai and add turmeric powder, after 20-25 seconds, turn off the heat.Take a steel mixing bowl, add maize flour, wheat flour, turmeric mixed oil, carom seeds, oregano, salt to taste.
Mix everything well.
Now add water little by little and knead to a soft dough.Divide the dough into small balls of lemon size.
On a flat surface, place a cling film.
Place one dough ball on it and roll it with the help of rolling pin.Cut the rolled dough in the shape of triangles with pizza cutter or knife.
You can give any other shape as you desire.Prick all triangles with a fork to avoid fluffing while being baked.
Take another cling film and repeat this process till all the dough is used up.Keep all the rolled out dough on the working surface.
Mix paprika powder and oil in a small bowl and brush on them.Now take a baking tray, line with a parchment paper, brush with some oil on it, and separate the triangles and place them on it.Bake for about 15-17 minutes or until they are crisp, keep checking in between since each oven differs in its baking time.
Take out once done.
Cool them and then you can store them in an airtight container up to a week.Serve Baked Maize Flour Triangles Recipe and Zucchini Parmesan Crisps (Chips) Recipe along with sour cream, Spicy Mexican Salsa Verde Recipe (Green Tomato Salsa), and dip like Kale White Bean Hummus Dip Recipe., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/Baked_Corn_and_Flour_Tortilla_Chips_Flavored_With_Paprika-1.jpg, 9
Ingredients: salt,yellow moong dal (split),wheat flour,water make dough,chana dal (bengal gram dal),ghee,asafoetida (hing),red chilli powder,dry red chilli,onion,cumin seeds (jeera),turmeric powder,masoor dal,garam masala powder,garlic paste

Jharkhand Dal Peethi Recipe, 1 Dry Red Chilli,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,1 Asafoetida (hing) - a pinch,Salt - to taste,1/2 cup Whole Wheat Flour,Salt - a pinch,2 tablespoon Yellow Moong Dal (Split),1 Onion - chopped,2 tablespoon Masoor Dal (Whole),1 teaspoon Garlic - paste,Water - as required to make a dough,1 tablespoon Ghee,1/2 teaspoon Cumin seeds (Jeera),2 tablespoon Chana dal (Bengal Gram Dal),1/2 teaspoon Red Chilli powder, 40, Bihari, To begin making the Jharkhand Dal Peethi recipe, knead the wheat flour with enough water to make a soft dough, keep aside to rest for some time.
In a pressure cooker, take all the dals together, wash and add the turmeric powder, garam masala powder, red chilli powder, salt and cook with 4-5 cups of water up to 4 whistles.While the dal is cooking we can make the dumplings.
Roll out small discs from the dough and bring the ends together to the middle leaving the center hollow just like a flower shape.
Once the pressure releases, add the peethi into the cooked dal and cook on low heat.
If dal has thickened, add water to adjust consistency.
Cook on low flame till the dumplings get cooked.
 To temper, heat oil in a small pan.
Add cumin seeds, hing, red chilli powder, garlic pieces and chopped onions.Saute til onions turns golden, now pour this tempering to the dal peethi.
Dal peethi is ready to enjoy.
Serve Dal Peethi along with Boondi Raita, Phulka and Kachumber Salad for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Jharkhand_Dal_Peethi.jpg, 15
Ingredients: salt,coriander (dhania),green chilli,asafoetida (hing),coconut,black peppercorns,sunflower oil pan,white urad dal

Mysore Bonda Recipe (Healthy Pan Fried Recipe), 1 Green Chilli - finely chopped,Salt - to taste,1 teaspoon Whole Black Peppercorns - coarsely pounded,1 cup White Urad Dal (Whole),1/4 cup Fresh coconut - grated,Coriander (Dhania) Leaves - small bunch,1/2 teaspoon Asafoetida (hing),Sunflower Oil - for pan frying, 50, Karnataka, To begin making the Mysore Bonda Recipe, soak the urad dal completely immersed in water for about 2 hours.Once the dal is soaked, get the remaining ingredients ready and the Kuzhi Paniyaram Pan ready as well.Drain all the excess water from the urad dal and grind it along with the green chilli adding very little water to make a smooth and yet thick bonda batter.Transfer the bonda batter into a large mixing bow, add the pounded peppercorns, salt, asafoetida and coriander leaves.
Check the salt levels and adjust to suit your taste.Preheat the Kuzhi Paniyaram Pan; add a teaspoon of oil into each of the cavities.
Spoon the Mysore Bonda batter into each of the cavities and fill it 3/4th way through.Cover the pan and allow the top of the bonda's to steam and cook through.
Once you notice the top of the bonda's are cooked through, then uncover the pan.
From this stage onwards we will pan fry the bonda's in open.Flip the bonda's to cook on the other side.
You can optionally add more oil to make the bonda's more crisp and browned evenly from all sides.Serve the Mysore Bonda's along with Coconut Chutney as a tea time snack along with a hot cup of coffee., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/Mysore_Bonda_Recipe.jpg, 8
Ingredients: salt,vegetable stock water,garam masala powder,coconut,coriander (dhania) leaves,red chilli powder,virgin olive oil,carrot,apple,kabuli chana (white chickpeas),onion,curry powder,maple syrup,lemon,sweet potato

Apple Carrot Sweet Potato Soup With Garam Masala Roasted Chickpeas Recipe, 1/2 Sweet Potato - peeled and chopped roughly,1 tablespoon Curry powder,1 tablespoon Extra Virgin Olive Oil,2 teaspoons Maple syrup - or honey,6 cups Vegetable stock - or water,Coriander (Dhania) Leaves - for garnish,Salt - to taste,2 teaspoons Garam masala powder,1 teaspoon Red Chilli powder,1 Onion - chopped,2 tablespoons Lemon juice,2 tablespoons Extra Virgin Olive Oil,3 Carrots (Gajjar) - chopped roughly,1 cup Kabuli Chana (White Chickpeas) - cooked,4 tablespoons Coconut cream - optional,1 Apple - peeled and diced, 100, Continental, To prepare Apple Carrot Sweet Potato Soup With Garam Masala Roasted Chickpeas Recipe, Pat dry cooked chickpeas on a kitchen towel mix it with lemon juice and set it in the fridge for at least 30 minutes to 1 hour.Preheat the oven to 200 Degree C and in a mixing bowl combine garam masala powder, chilli powder, salt to taste and olive oil, add the chickpeas and coat it with the spice mixture throughout.Place it on a baking tray and bake for 40 minutes stirring them halfway to roast evenly and set aside.In a large sauce pan add oil, and toss in the onions and cook until transparent, now add carrots and sweet potatoes and give it a good mix.Add the stock and bring it a boil and cook until the vegetables are soft, alternately pressure cook to quicken the process.
Now add the apples and let it soften slightly.Use an immersion blender and blend this mixture till smooth.Add curry powder, maple syrup and season with salt and bring this to a gentle boil and turn off the heat.Now ladle the Apple- Carrot-Sweet Potato Soup With Garam Masala Roasted Chickpeas Recipe into soup bowls and garnish with coconut cream, coriander and top it with spicy roasted chickpeas.Serve Apple Carrot Sweet Potato Soup along with Herbed Garlic Bread for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Apple_Carrotsweet_potato_soup_with_Garam_Masala_Roasted_chickpeas.jpg, 15
Ingredients: salt,nutmeg,instant oats (oatmeal) binding,paneer,mint leaves (pudina),spring onion (bulb greens),virgin olive oil,wheat bread crumbs,pepper,yellow zucchini,flax seed powder (flax meal)

Greek Style Kolokithokeftedes Recipe -Zucchini Fritters Recipe, 1/2 cup Instant Oats (Oatmeal) - for binding,1 teaspoon Nutmeg,2 Yellow Zucchini - coarsely grated,3 tablespoon Flax seed powder (flax meal),Salt and Pepper - to taste,1/2 cup Paneer (Homemade Cottage Cheese) - crumbled,Extra Virgin Olive Oil - for cooking,4 sprig Spring Onion (Bulb & Greens) - chopped,4 tablespoons Whole Wheat Bread crumbs,3 sprig Mint Leaves (Pudina) - finely chopped, 35, Greek, We begin making the Greek Style Kolokithokeftedes Recipe prep all the ingredients.
Mix all the ingredients and bind it together.Divide the mixture into small portion and shape them into flat patties using your finger.Heat a flat skillet, drizzle some olive oil and place these fritter carefully and fry them on either side till it is golden brown.
Once done remove them from heat.
Serve the Greek Style Kolokithokeftedes Recipe (Squash Fritters Recipe) as a Part Appetizer or just as Tea Time Snack along with A Greek Yogurt Dip and a meal made up of Herbed Butter Garlic Quinoa and Spinach Ricotta Balls in Garlic Tomato Basil Sauce., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Greek_Style_Kolokithokeftedes_Recipe_Squash_Fritters_Recipe.jpg, 11
Ingredients: coconut milk toddy,wheat flour,salt,sunflower oil,nutmeg powder,raisins,water,cardamom (elaichi) podsseeds skin pound,sugar,vanilla,badam (almond),sooji (semolina rava),cinnamon powder (dalchini)

Poppetjes Recipe - Sweet Puffy Wheat Dumpling Recipe, 4-5 Badam (Almond) - powdered,1/2 cup Water,1 cup Coconut milk - or toddy,1 teaspoon Vanilla Extract,1 teaspoon Nutmeg powder,pinch Salt,4-5 Raisins,2 Cardamom (Elaichi) Pods/Seeds - skin removed and pound,1 cup Whole Wheat Flour,1/2 teaspoon Cinnamon Powder (Dalchini),Sunflower Oil,1/2 cup Sugar,1 cup Sooji (Semolina/ Rava), 90, Parsi Recipes, To begin making the Poppetjes Recipe -  Sweet Puffy Wheat Dumpling Recipe mix the dry ingredients such as the wheat flour and the rava with toddy.
Mix the ingredients to a smooth, medium thickness, porridge consistency.
Set it aside to ferment for about 1 hour.Once it is fermented mix the raisins, powdered almond, nutmeg and cinnamon and a pinch of salt.
Mix thoroughly.
You can add a little water if the batter has become thick.
Heat the paniyaram pan with little oil in each hollow holes.
Once it is heated, add a tablespoon of the batter in each cavity.
Cook for about 3 minutes on each side.
Meanwhile, heat a saucepan with sugar and water, add a cardamom for extra flavor in the syrup, let it thicken.Once the poppetjes are cooked dip them in the hot sugar syrup for 10 seconds and take them out.Serve the Poppetjes Recipe - Sweet Puffy Wheat Dumpling Recipe for a tea time snack along with Masala Chai Recipe - Indian Spiced Tea, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-26/Popatjee_Recipe_Parsi_Style_Festive_Sweet-1.jpg, 13
Ingredients: salt,wheat flour,corn flour,coriander powder,red chilli powder,ragi flour (finger millet nagli),ghee,oil,water knead the dough,bajra flour ( pearl millet),ajwain (carom seeds) between palms,turmeric powder,kasuri methi (dried fenugreek leaves),flax seed powder (flax meal),oats flour

Masala Roti Recipe-Soft and Spicy Indian Flat Bread, 2 teaspoons Kasuri Methi (Dried Fenugreek Leaves),1/4 cup Bajra Flour ( Pearl Millet),Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),1/4 cup Ragi Flour (Finger Millet/ Nagli),Ghee - or oil to cook,1 teaspoon Flax seed powder (flax meal),Lukewarm Water - to knead the dough,1 cup Corn flour,1 cup Whole Wheat Flour,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Ajwain (Carom seeds) - crushed between palms,1/2 cup Oats Flour,1/2 teaspoon Red Chilli powder, 50, Karnataka, To begin making Masala Roti Recipe, combine all the ingredients, except the oil or ghee,  in a large Mixing bowl.
Add a little lukewarm water at a time and knead to make a smooth dough.Drizzle a teaspoon of oil over the dough and knead for a couple of minutes until smooth and firm.
Divide the roti dough into 10 portions.Preheat the tawa on medium heat.Roll each portion of the dough, by dusting in flour into a thin circle.
The thickness of the masala roti will be based on how thin you can roll it.Once rolled, place the masala roti on the tawa and allow it to cook for a few seconds on medium heat.Once you see air bubbles popping, flip and turn.
Smear ghee or oil over the roti and cook on both sides until browned and lightly crisp.Once done, transfer the Mixed Millets Masala Roti from the tawa onto a plate.
Make masala rotis similarly with remaining portions of the dough.Serve Masala Roti along with Amla Methi Sukhi Sabzi and Cauliflower Moong Dal for lunch or along with Jeera Aloo/Baingan Ka Bharta for a wholesome breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/soft-and-spicy-masala-roti.jpg, 15
Ingredients: tomato,coriander (dhania) leaves,turmeric powder,ginger,salt,chicken stock vegetable stock water,spoon black pepper powder,onion,mutton,tme leaves,bay leaves,oil,green chillies

 Mutton Keema Soup Recipe,  1 tomato - chopped, 4 cups chicken stock - or vegetable stock or water, 1 onion - chopped, 1/2 small Spoon black pepper powder, 3 green chillies - chopped, 1 tablespoon oil, 2 bay leaves, 1 sprig of thyme leaves - optional, salt - as per taste, 1/2 teaspoon turmeric powder, 2 tablespoons green coriander - chopped, 2 inch ginger - finely chopped,200 grams mutton - minced, 35, Middle Eastern, To make Mutton Keema Soup recipe, first heat the oil in a saucepan.
After the oil is hot, add bay leaves, onions and cook till they become soft.
After the onions are soft, add green chilies, tomatoes and cook till the tomatoes become soft.
After the tomatoes are soft, add ginger and cook for 1 minute.
Now add mutton mince, turmeric powder, 1 cup chicken stock, mix and let it cook for 10 to 15 minutes.
After the mutton mince becomes soft, add the remaining stock, green coriander, thyme and mix.
Let it cook for 5 minutes.
Add salt, pepper powder, mix and turn off the gas., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/MUTTON_KHEEMA_SOUP__GROUND_GOAT_SOUP_1600.jpg, 13
Ingredients: tomato,pizza pasta sauce,corn flour tortilla wheat tortilla,mozzarella cheese,red chilli flakes,onion,green bell pepper (capsicum),dried oregano

Tortilla Pizza With Tomato, Onion And Capsicum Recipe, 1/2 Green Bell Pepper (Capsicum) - julienned,1 tablespoon Red Chilli flakes,1 tablespoon Dried oregano,1 Corn flour tortilla - wheat tortilla,1 Tomato - sliced,2 tablespoon Homemade Pizza And Pasta Sauce,1/2 cup Mozzarella cheese - shredded,1/2 Onion - julienned, 25, Mexican, To begin making the Tortilla Pizza With Tomato, Onion And Capsicum Recipe, prepare all the ingredients and place the tortilla on a baking tray.Pre-heat the oven at 180 degrees celsius for 5 minutes.Meanwhile, spread the pizza sauce all over tortilla.
Once you spread the sauce, now sprinkle shredded cheese all over the tortilla.Next, plate the sliced tomatoes 2 inches apart from each other.
Now add onion and capsicum on the top of tomatoes.
Again sprinkle chesse all over the vegetables.
Once the oven is preheated, place the baking tray with tortilla pizza inside the oven and bake for 8-10 minutes or until the cheese is completely melted and the edges appear crisp.Once the cheese has melted completely, take the tortilla pizza out and garnish with oregano and red chili flakes.Serve the Tortilla Pizza With Tomato, Onion And Capsicum along with a Tomato Noodle Soup and a Rick Dark Chocolate Mousse to end the delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Tortilla_Pizza.jpg, 8
Ingredients: tomato,salt,rice soak,cardamom crush,chickpea chana chickpeas boil,ghee,paprika powder,cumin powder,mint,lentil sugar,ginger garlic paste,bay leaf,onion,large cardamom crush,coriander powder,cinnamon powder,garam masala powder

Vegetarian Kabuli Pulao Recipe - Vegetarian Kabuli Pulao Recipe,  1 large cardamom - crush, 2 inch lentil sugar, 1 tablespoon ghee, 5 sprig mint, 1 teaspoon paprika powder , 1 bay leaf, 2 teaspoons garam masala powder,2 cups rice - soak in water for 10 to 15 minutes, 2 cardamom Crush, 2 tomatoes - make puree, 2 teaspoons cumin powder, 1/2 teaspoon cinnamon powder, 2 onions - thinly sliced, 4 long, salt - as per taste, 2 teaspoons coriander powder, 2 tablespoons ginger garlic paste, 2 onions - finely chopped, 2 cups of chickpea chana or chickpeas - boil, 60, Indian, To make Vegetarian Kabuli Pulao recipe, first wash and soak Kabuli chana overnight.
In the morning, pour it into the pressure cooker with water as per the usage and boil it till you reach 3 cities.
Allow the pressure to drain automatically and keep aside.
Wash the rice and soak it in water as per the experiment.
Heat 1 tablespoon of ghee in a pan.
Add onions and cook till they turn brown.
Turn off the gas and keep the onion in a bowl and keep it aside.
Heat a little more ghee in the same pan.
Add finely chopped onions and cook till they become soft.
After it becomes soft, add ginger garlic paste and cook it for 2 minutes.
Add tomato puree after 2 minutes and cook for 3 to 4 minutes.
Now add paprika powder, cinnamon powder, cumin powder, garam masala powder, red chili powder and mix.
After 2 minutes add Kabuli chana, 1 cup of water, salt and let it cook for 10 to 12 minutes.
Turn off the gas and keep it aside.
Now take another embroidery.
Heat ghee in it.
After the ghee is hot, add cinnamon, long, elaichi, big cardamom and let it cook for 10 seconds.
Add rice, salt, 1-1 / 2 cup of water, cover it and let it cook for 15 to 20 minutes on medium heat.
.
After the rice is cooked, take out all the water and keep it aside.
Now add Kabuli Chana masala in a pan.
Add half the rice and fried onions and mint.
Again add Kabuli masala, rice, fried onions, mint leaves, cover and cook for 10 minutes.
Serve Vegetarian Kabuli Pulao Recipe along with Tadka Raita or Tomato Onion Cucumber Raita and Papad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Vegetarian_Kabuli_Pulao_Rice_Layered_with_Chickpea_Curry_recipe_edited.jpg, 17
Ingredients: turmeric powder,olive oil,salt,ginger,white urad lentils,mustard,curry leaves,idli steal,onion,coriander (dhania) leaves,green chillies

Idli Upma Recipe - Idli Upma,  1 tablespoon olive oil,10 Idli - steal, 2 sprig green coriander - finely chopped, 3 green chillies - finely chopped, 1/2 teaspoon mustard, 6 curry leaves - finely chopped, salt - as per taste, 1/2 teaspoon turmeric powder, 10 small onions - finely chopped, 1 inch ginger - grated, 1 teaspoon white urad Lentils, 35, South Indian Recipes, To make idli upma, first heat oil in a pan.
Add mustard seeds and let it cook for 10 seconds, after 10 seconds add Urad Dal and cook till it turns brown.
After browning, add chopped onions, ginger, green chillies and curry leaves.
Cook onion until it becomes soft.
After the onion softens, add turmeric powder, idli and salt.
Mix them well, after they are done, add green coriander and mix.
Turn off the flame and serve.
Serve Idli Upma with Fruit Bowl and Masala Tea for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/0-Archana/Idli_Upma_Figaro_Olive_Oil-1.jpg, 11
Ingredients: salt,green chilli,mustard seeds,asafoetida (hing),carrot,curry leaves,white urad dal (split),cumin seeds (jeera),coconut oil,black pepper powder,turmeric powder,chana dal (bengal gram dal),cabbage (patta gobi muttaikose)

Cabbage And Carrot Poriyal Recipe - No Onion And Garlic, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),1 Carrot (Gajjar) - grated,1/2 teaspoon Mustard seeds,Salt - to taste,8 Curry leaves,1 teaspoon Cumin seeds (Jeera),Coconut Oil - as required,2 Green Chilli - slit,1 teaspoon Chana dal (Bengal Gram Dal),2 cups Cabbage (Patta Gobi/ Muttaikose) - shredded,1 teaspoon Black pepper powder,1 pinch Asafoetida (hing), 45, South Indian Recipes, To begin making the Cabbage and Carrot Poriyal Recipe, heat a heavy bottomed pan with oil, add mustard seeds and cumin seeds.
Once it splutters, add urad dal and chana dal.
Saute until it turns golden.Add curry leaves and hing saute for a minute.
Now add shredded cabbage, sprinkle salt and saute for 10 minutes.Add little water, turmeric powder.
Mix well and cook covered for 5-10 minutes.Once the cabbage is cooked, add carrot and mix well.
Sprinkle pepper, required salt and cook until the carrot is done.Once done, switch off the stove and serve the Poriyal hot.Serve the Cabbage and Carrot Poriyal Recipe along with Pineapple Rasam, Steamed Rice and Sambar to make it a complete South Indian meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/10-oct/_Cabbage_and_Carrot_Poriyal_Recipe_No_Onion_and_No_Garlic-9420.jpg, 13
Ingredients: turmeric powder,salt,cheese,ginger,spinach,cumin powder,mustard,batua,garlic,onion,green chilli from the middle,oil,cinnamon powder

 Sarson Ka Saag (Recipe In Hindi),  200 grams cheese - cut, 1/4 teaspoon cinnamon powder, 1 onion - finely chopped, 2 inch ginger - tighten, 3 green chili - Cut from the middle,500 grams mustard - washed and chopped, 1 teaspoon cumin powder, 250 grams spinach - wash and cut, salt - as per taste, 1/2 teaspoon turmeric powder, 250 grams of batua - wash and cut, 1 teaspoon oil, 3 long garlic - finely chopped, 55, Punjabi, To make mustard greens, first wash mustard, spinach and bathua and cook in a cooker with water and salt.
Cook until 1 city comes.
Keep the cooker under water and remove the pressure.
Allow to cool.
Add these vegetables and puree them or mash them.
Now heat oil in a pan.
Add ginger, garlic, onion and green chilies.
Cook onion until it becomes soft.
After the onion becomes soft, add green vegetable puree, turmeric powder, lentil powder and cumin powder.
Cook for 7 to 8 minutes and turn off the gas.
Serve mustard greens with maize bread and masala chas., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Sarson_Ka_Saag_Mustard_Leaves_North_Indian_Punjabi_Recipe-1-2.jpg, 13