Wednesday, March 23, 2011

Sarson ka saag

     We are die hard fans of this beautiful and aromatic dish from Punjab in India.The thought of piping hot sarson ka saag with makki ki roti and butter,chaas and salad is something to die for.Moving here ,this winter being 1st,was feeling a bit homesick for this dish.Often while crossing the fields, I saw the mustard feelds with yellow flowers here too, and I would scream at the colors.And to this my husband would say,"that is not mustard, that is rapsol fields".The other day at a Turkish vegetable shop, I saw this plant and just smelt it.It looks and smells just like mustard plants.I took a small bunch and decided to try making the saag.And VOILA, the saag was deadly and tasted just like the authentic one.And now we are so thrilled and I make it to satisfy my cravings.The turks use it as a salad.So here is the recipe.If you have sarson or rapsol, combination remains the same.
Mustard leaves/rapsol leaves                500 gms
Spinach                                                200 gms
Green chilli                                           2 nos
Ginger piece                                        1" piece
Chopped onions                                  1 no
Chopped tomatoes                              3 nos
Chopped ginger                                   1 tbsp
Chopped garlic                                    2 tbsp
Lime juice                                           1 Tbsp
Chilli powder                                       1/2 tsp
Coriander powder                               1 tbsp
Haldi                                                   1/2 tsp
Salt to taste
Hing                                                    1/4 tsp
Cumin seeds                                        1 tsp
ghee                                                    2 tbsp
wheat flour                                          2 tbsp

Clean the leaves and put green chillies and ginger and boil till they are soft.Blend to make a puree.
Heat 1 tbsp ghee and add hing, cumin and let them crackle.
Add 1 tbsp chopped garlic and ginger and let them color.Add chopped onions and let them cook to brown.
Now put chopped tomatoes and cook so they are soft.Add 1/2 the chilli powder, coriander powder, haldi and salt and let it cook till oil starts to come out.
Mix wheat flour with some water and pour into the curry.Let it cook, it would help to make it thicker and homogeneous.Add lime juice.
Heat 1 tbsp ghee and add chopped garlic and let it brown well.Add chilli powder and put this on the saag and serve it hot with maize rotis.Splendid Punjaabi khaana is ready.You can also serve it with butter, gren chilli and lots of salad and chilli and garlic pickle.
Now pour the puree of leaves and cook well.

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