SARSON KA SAAG OR MUSTARD GREENS -
Saag is a leaf based dish
and it is made from mustard leaves. Now question arise is that
what is mustard from which saag is made. Mustard is a crop which is
sowing by farmers in the fields. Farmers starts to sow this crop in the starting of October and continue till the end of December.
Saag is a popular vegetarian dish from the Punjab which is the region of the Indian subcontinent.
Saag is made with mustard leaves,
spinach, methi and bathua leaves.
People eat and enjoy this saag in the winter season. Saag is eaten with Makki ki Roti which is called
bread of maize in English. Makki ki roti is a flat bread that is made from corn meal.Like all other rotis Makki ki roti is also baked on a tawa. Though it is not compulsory to eat saag with Makki ki roti ,but most of the people eat saag with this roti.To give it an extra taste , it is topped with butter. It is such type of dish which requires about 2 to 3 hours for cooking. This recipe is so popular in Punjab region that there is no any home in which saag does not cook and eat. Moreover there are many benefits of eating saag. Mustard greens helps to lower cholesterol level and it is rich in fiber. These greens is a rich source of vitamin K and C. They also provide eye and skin protection .
Mustard greens have high level of
antioxidant which can helps to prevent certain types of cell damage.
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| Saag with Makki ki roti and Lassi |
Course :- Main Course
Cuisine :- Indian
Prep time :- 1 hour
Cook time :- 2 hours
Total time :- 3 hours
Servings :- 7 to 8 people
INGREDIENTS
1. Mustard leaves (Sarson) - bunch
2. Fenugreek leaves (methi) - 1 bunch
3. Spinach - 1 bunch
4.Onions - 3 (chopped)
5. Ginger - 3 inches (chopped)
6. Green chillies - 5 to 6 (chopped)
7. Garlic (lahsun) - 1 chopped
8. Water - 1.5 litre
9. Maize flour - 2.5 Cup
10. Salt to taste
HOW TO MAKE SAAG
1. First of all , rinse all the mustard leaves , spinach leaves and methi leaves (fenugreek).
2. After cleaning all the green very well ,dry these leaves in the sunlight for 20 minutes.
3. Now chop all the greens with a knife or a machine.
4. In a pan , add 1.5 litre of water and heat this water for about 10 minutes and then add chopped mustard , spinach and methi leaves and mix well with water but don't add maize flour.
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| Cooking of mustard leaves with water |
5. After 15 minutes, add salt, chopped green chillies. You can also add green chillies when tempering for saag instead of now.
6. Now cover a pan with a lid and let the greens cook till it mix with water properly. You should cook it about 45 minutes. Do check occasionally.
7. After 45 minutes, put off the flame. Add 2.5 cups of maize flour in it and mix maize flour and saag for 10 minutes. This flour will increase thickness and taste of your saag. Now you will see that maize flour and water combined into a mustard greens. It means that saag is cooked properly.
TEMPERING FOR SAAG
1.Take a pan and add 4 teaspoons of ghee or oil in it.
2. When ghee or oil hot properly, add chopped onions, garlic and ginger. Cook all the ingredients till its colour starts changing to light brown.
3. When onions colour changed to light brown, add saag from another pan to this pan and mix saag properly.
Now saag is ready to eat. You can serve it with makki ki roti .It gives best taste , if you place a butter on it. When you eat it in the morning time, you should drink a Lassi with it.
