Sacho Saag

Method

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1. 1

   Mix the red rice flour with water into a thick batter and set it aside.

2. 2

   Heat the oil in a deep pan on a medium flame. When hot, add the mustard seeds, curry leaves, chopped green chillies and asafoetida and let them temper.

3. 3

   When the mustard seeds and chillies start popping, add the batter, plus more water to thin it out, the peeled and chopped potato (if using), the dried raw mango pieces, the salt and the turmeric. Let it boil for 20 minutes.

4. 4

   When the potato is cooked and the mixture has reached a soup-like thickness, the saag is ready.