Soak 1 kg finely sliced sarson ka saag with 1 tsp turmeric powder. Now rinse thoroughly and add to a cooking pot. Also add 10 whole red chilies, 8 cloves of garlic and salt to taste. Allow cooking until water dries up and then grind in a chopper.
Add a cup of makai ka ata and 1 packet butter to a pan and stir together. Fry 4
finely sliced cloves of garlic, 1/2 packet butter and 3 tbsp oil to prepare baghar.
Take out saag in a serving dish and top with prepared baghar. Serve with makai ki roti.