Shikha Singhs Sarson Ka Sag (Mustard Greens)

In a heavy saucepan, bring 300ml water to the boil and add the greens and spinach. Cover and cook over a low heat for 25-30 minutes. Cool slightly and puree the leaves along with all the cooking liquid. Heat the oil in a saucepan or wok over a medium heat and fry the onions, ginger, garlic and chilli for 7-8 minutes until the onions are browned. Add the tomatoes and half the chilli powder and continue to cook for a further 3-4 minutes. Add the pureed greens and salt. Cook for 10-12 minutes or until all the moisture evaporates and the greens have a solid appearance. If using spring greens, stir in half a teaspoon of prepared mustard. Remove from the heat and transfer to a serving dish. In a small pan or ladle, heat the oil over a medium heat and add the chilli powder. Let it sizzle for 15-20 seconds, then pour the chilli oil over the greens. Top with the cubes of butter and serve. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/