Mustard Green (Sarson Ka Saag - (سرسوں کا ساگ

Nature has enriched the Mustard greens with many vitamins like A, C, & K and many other micro nutrients. It also contains sufficient amount of Calcium, Magnesium, Selenium, Fiber & Magnese (1,2).

Its health benefits are many especially for eyes and heart health. It also increases immune system and contain anticancer properties.

Let us have a look of its making/preparation or cooking in MHK’s own style. We are going to cook it in simple, easy and village style to add an interesting main course meal dish:

Ingredients:

Sarson Ka Saag (Mustard Green): 3 (Gathyan) Bunches

Palak (Spinach): 2 Gathyan (Bales)

Hara Dhanya (Green Coriander): 1 Gathe (Bale)

Payyaz (Onion): 1 X (Roughly Chopped)

Hari Mirch (Green Chili): 8~10X (Roughly Chopped)

Lahsan (Garlic): 1X

Namak (Salt): 1 Table Spoon

Procedure:

Step-1: Pour all these ingredients in cooking pot along with 2~3 Glass of water and place it on stove initially at high flame and when it boils turn the flame to medium & Keep itboiling for 4~5 hrs.

Step-2: After cooking of 4~5 hours saag has been reduced reasonably, now mash it with hand masher to make the mixture smooth.

 

Step-3: Now add makai ka atta (Maizena)-1/2 Cup, mix & Cook well for five minutes or more till the mixture become smooth.

 

Step-4: For making tarka, pour 4~5 table spoons (1/2 Cup) of butter in karahi at low to medium flame and let it melt.

 

Step-5: Add lahsan kay joway (Garlic clove) 5~6X fine cut in small pieces and let it fry till it get brown.

 

Step-6: Now add 7~8X whole red chili (some are whole & some are broken in small pieces) and mix/cook well till turns into brown.

 

Step-7: In last pour Saag in this mixture and mix well and further steam cook (Daam) for five minutes and then dish it out.

 

Tips:

Tip-1: To overcome it's bitterness it is cooked with the combination of spinach, green coriander etc.

Tip-2: More than required quantity of saag is cooked as it is reduced reasonably while cooking.

Tip-3: For best result it is recommended that cook it on low to medium flame. Pressure cooker is not recommended as it doesn't give classic taste.

Tip-4: If Makai Ka atta (Maizena) is not available then Gandam ka atta (Wheat flour) can also be used.

Tip-5: If butter is not available normal ghee (vanaspati) or oil can also be used.

Tip-6: Tarka can also be made from green leaves garlic or onion for adding taste.

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