wash haak saag very well, as elaborated in the beginning of this post.

Separate the green leaves from the stems. Don't chop the leaves as they are traditionally cooked leaving them big.

Take mustard oil in a wide pan/kadai and let oil smoke first.

The oil must have become extremely hot. Off the heat so that the temperature of oil comes down a bit. Otherwise what you are going to add next will burn immediately.

Add asafoetida and green chillies.

Now add haak saag, salt and water.

Let saag cook on moderate heat. Do note that don't cover the pan/kadai with a lid.

Keep stirring at intervals. As there's much water in pan, so you really don't need to stir it quite often.

After 30-35 minutes, when the haak saag turns soft and tender enough to eat, off the heat.

Haak saag is ready.

Serve hot.