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< Recipe Talk ~ Sarsoon Ka Saag Recipe |
| jdtech |
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Joined: 22 Oct 2006
Posts: 75
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Sarson Da Saag (Serves 6)
1 bundle (1 kg) sarson (green mustard).
250 gms spinach or baathoo.
2 shalgam (turnips)-peeled and chopped, optional.
3-4 flakes garlic-finely chopped, optional.
2" piece ginger -finely chopped.
1 green chilli -chopped.
3/4 tsp salt, or to taste.
2 tbsp makki ka atta (maize flour).
1 1/2 tsp powdered gur (jaggery).
Tadka/Tempering
3 tbsp desi ghee.
2 green chillies -finely chopped.
1" piece ginger -finely chopped.
1/2 tsp red chilli powder.
Method:
1. Wash and clean mustard leaves. First remove the leaves and then peel the stems, starting from the lower end and chop them finely. (Peel stems the way you string green beans). The addition of stems to the saag makes it tastier but it is important to peel the stems from the lower ends.The upper tender portion may just be chopped. Chop the spinach or baathoo leaves and mix with sarson.
2. Put chopped greens with 1/2 cup water in a pan.
3. Chop garlic, ginger and green chilli very finely and add to the saag, add shalgam if you wish. Add salt and put it on fire and let it start heating.
4. The saag will start going down. Cover and let it cook on medium fire for 15-20 minutes. Remove from fire, cool.
5. Grind to a rough paste. Do not grind too much.
6. Add makki ka atta to the saag and cook for 15 minutes on low heat.
7. At serving time, heat pure ghee. Reduce heat and add ginger and green chillies. Cook till ginger changes colour. Remove from fire and add red chilli powder. Add ghee to the hot saag and mix lightly. Serve hot.
8. Serve with fresh home made butter and makki-di-roti.
Note: Fresh saag should have tender leaves and tender stems (gandal |
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