Saturday, November 21, 2015

Red saag

Laal saag saga
As a child I once tasted a dry curry made with the red saag often seen in Asian markets. I hated the taste. Perhaps it wasn't made well. Coming jakarta means finding the whole new world of fresh vegetables. Germany it was hard to get a huge variety. Yet I managed much for the 5 years I lived there. Time to try out the local vegs here and today was the big day as I dared to face my fears. I bought the dreaded saag. As I cooked it I wondered how my family would react to it. Whenever I introduce any new veg I make it with South Indian flavours. Easier to hide the taste of the veg. 😆 Its delicious and my family enjoyed it with khichdee. Here is the recipe. 
500 gms chopped red saag
2 potatoes cut into fingers with skin
3-5 pods chopped garlic 
1 red Chilli
Few curry leaves
2 tbsp oil
Hing a pinch 
1 tsp mustard seeds
2 tbsp Chana dal
1/4 tsp Chilli powder
1/3 tsp haldi
1 tsp sambhar powder
Pulp of small lemon size tamarind 
Heat oil and add mustard, hing and Chilli. Let them splutter. Add Chana daal and cook till golden. 
Add chopped garlic and sauté with curry leaves. 
Now put in the potatoes with a bit of salt and cover to let them swear for few mins. 
Put in haldi and Chilli powder and add the chopped saag. 
Mix well and cover to cook. 
Once potatoes are cooked, add the sambhar powder and tamarind pulp. 
Cook for 5 mins till its thickened. 
Serve with rice or rotis. 

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