Kashmiri Saag

The saag in this picture is sarson, that is mustard leaf. I made this in the Kashmiri way since we are not able to get the same saag from there that actually grows in the Dal Lake. The pictures below are taken on a shikara ride in the lake,  Riyaz Bhai in whose houseboat we lived showed us how they grow them right in between the lake. It had an awesome unique fresh taste. Riyaz's aunt and cousins, cooked breakfast and meals for us. I learnt so many things from them in their kitchen. One of them was the Kashmiri Kehwa too. Coming up here is the recipe of the saag cooked by Rukaiya ......

Ingredients

2 bunches of saag cleaned of stalks, they use the whole leaf as it is, no chopping is required
2 inions chopped into thin long pieces
4 cloves of garlic
2 green or dry red chillies, use as per your chouice
Salt to taste

Method 
 In a pan take some mustard oil, heat it till it smokes, add garlic cloves let them turn golden, add the chillies, saute for a bit, now add the onions and saute till golden, add the leaves, salt and water as required, cook covered till the leaves change colour. Eat with any kind of roti, I had it with the roti made of finger millet  (ragi, nachni) with a dash of white butter. awesomely tasty combination!!