Sarson ka saag

SARSON KA SAAG 

Picture courtesy : Bharatiya Jalpan 

It is a popular dish made during winter with the flavours of mustard leaves. We use three types of greens mustard, palak and bathua. 

We get plenty of fresh greens during winter making it a favourite during this season. It's served with makki(cornmeal) ki roti, a little butter, pickle and thinly sliced onions. 

Sarson ka saag

Ingredients 

2 bunch mustard greens

1 bunch palak

1/2 bunch bathua 

6 cloves of garlic

1 turnip peeled and chopped 

1 carrot trimmed, peeled and chopped 

7 to 8 spicy green chillies chopped

1 tsp salt

4-5 cloves garlic

1/2 cup water

For the  seasoning 

2 tbsp  ghee/ mustard oil(I used mustard oil for that authentic flavour) 

2 medium sized chopped onions

2 garlic cloves chopped 

A pinch of heeng

2  whole dry red chillies

A small piece of ginger sliced 

3 tsp red chilli powder 

1 tsp coriander powder 

1 tbsp lemon extract 

Salt as required 

2 tbsp butter/ghee

Method 

*Remove the roots, greens from the bunch, clean them very well, so that all the tiny peck of mud, soil comes out

* Roughly chop the greens. 

* In a large wide pan preferably pressure cooker pan place all the greens,  add salt, green chillies, garlic, turnip and water. 

* Close it with the lid and cook on medium flame. It takes approximately 10 minutes, we are going to retain the green colour, so make sure don't over cook. 

*Now add the cornmeal and use a hand blender to mash all the ingredients together cook it for about 5 minutes on low flame. 

*In a small pan heat ghee add chopped onions, garlic, broken red chillies, ginger and roast on medium flame.

* Pour the tadka on the mashed greens, adjust salt and further cook for another 2 minutes. 

*Add lemon juice, butter, off the stove, serve hot with freshly made makki Ki रोटी, jaggery, pickle, green chillies, sliced onions. Yum! 

Tips

*Buy the fresh greens during winters, make sure there are no holes in the leaves and they have turned yellowish. 

*I used to remove the leaves and stalk and dip them in half a bucket of water for 10 minutes, thus the soil sediments and I remove the greens. Of course the washed water is used for watering plants. 

*Trim the greens, you can used every single lead and stalk. They taste great. 

*Use mustard oil if you prefer, I like it's taste.