How to Make It
FOR COLLARDS (SAAG): Blanch collard greens. Place mustard seeds in oil. Sizzle cumin seeds, and add diced ginger and green chiles; cook until soft. Add ginger-garlic paste and brown lightly. Add diced onions and brown well. Add salt. Add chopped cilantro and cook 1-2 minutes until darkened and mixed well with spices.
Add chili powder, turmeric, cumin powder, coriander powder, and garam masala, and fry (add a splash of water to prevent clumping) until mixed. Add crushed tomatoes and cook until glossy and oil separates around the edges.
Add the blanched greens and a splash of heavy cream. Add hot water. Simmer 7-10 minutes. Add salt to taste. Garnish with a pinch of fresh garam masala and fresh cilantro.
FOR CORNBREAD (ROTI): Mix cornmeal (or grits) and atta (whole wheat flour). Add salt, oil, and water. Knead dough and separate into small balls. With a touch of oil on hands, shape into small discs. Flatten with rolling pin using plenty of flour to prevent sticking.