Kulfa Saag (Mustard Leaves Curry)

• 1 kg purslane (green mustard leaves )
• 125 g oil
• 1/2 teaspoon turmeric powder
• 4 whole red chilies
• 1/2 inch fresh ginger (sliced thinly)
• 125 g onions (sliced)
• salt
• red chili powder
• 6 whole green chilies
• 4 garlic cloves (sliced)
• 1/2 pinch cumin

1. Clean and wash kulfa saag/leaves (green mustard leaves) and then cut it thinly.
2. Add saag in pot and cook on low flame.
3. The leaves will release water during cooking and it will cook in its own water.
4. Now heat half the oil in a pot and add onion, fry till golden.
5. Then add turmeric, green chili, red chili powder and whole red chili. Cook these spices for a while.
6. Now add kulfa saag/leaves and cook on low heat.
7. When water dries, then heat the remaining oil in a frying pan. Fry ginger, garlic and cumin in it for tempering (baghar).
8. Pour it over kulfa saag.
9. Delicious kulfa saag/leaves is ready to serve with gram flour bread.

purslane, oil, turmeric powder, red chilies, ginger, onions, salt, red chili powder, green chilies, garlic, cumin

Taken from www.food.com/recipe/kulfa-saag-mustard-leaves-curry-491414 (may not work)