Posto and lal saag

This dish, like many others, has a story. When we were in Calcutta, we would often find this (very imaginatively named) "laal saag" in the market. My mother's Tam Bram sensibilities couldn't make head or tail of it, but since greens (even if they were red in colour) were hard to come by in Calcutta, she was reluctant to let these leaves pass. So she asked around, and got this recipe from one of her colleagues, and started making it.
At that time, I didn't even know something called khas khas/ posto existed, much less know what it tasted like, but many years later, that thing called Nostalgia crawled out of the recesses of my mind, and made me pick up some khus khus during a trip to Delhi. I then asked my mother for recipes other than that of aloo-posto, and got this one.
Love it, because it combines two of my favourites- khus khus and peanuts!

1 bunch lal saag, destemmed and chopped fine

2 green chillis

2-3 pods garlic

2 tbsp roasted peanuts

2 tbsp khus khus

1/2 tsp kala jeera

1/2 tsp haldi powder

salt and sugar to taste

cooking oil

Method

Season the oil with kala jeera, green chilli, garlic and haldi powder. 

Once the jeera starts spluttering, add finely chopped lal saag, salt and sugar (be careful with the salt).

Cover and cook, without adding additional water.

When it is nearly done, sprinkle the khus khus, mix well, and cook till nearly dry.

Garnish with roasted peanuts (optional)