Winters bring makki ki roti and sarason ka saag in the north of India . Although it is a childhood favorite(my mother used to make the best makki ki roti-sarson ka saag ) I could not make it for the last three winters. This winter I made it some 4 times and took pictures to share here. I made the saag with beetroot greens too and it was quite good.... the saag looks brownish , partly due to my hasty photography , there were specs of greens and reds in the bowl of yummy saag , to dunk the makki ki roti and slurp.We had aloo methi on the side , do you think that is too much greens ?
I use all the leaves with the stem , chopping them finely and boiling them with some chana daal for this saag. For sarson ka saag too I do the same , some people like adding corn meal ( makki ka atta) for thickening , even my mother used to do the same. later I saw a sardaar ji adding chana daal while boiling , liked it and it became my way too from then on....
Most of the times I boil the greens and freeze them ... it becomes easier at the time when you need to cook this meal . Making makki ki roti needs a bit of skill , you can see the stepwise procedure here.
Our Desi food is so healthy in all the ways possible that I don't see the need to abandon carbohydrates from my diet . Using more greens , salads and whole grains has worked for me . Any body who has a tendency for high uric acid cannot afford to stay away from carbohydrates . Whole grains is the answer .