Sarson Ka Saag Recipe
Green leafy vegetables become available in abundance in winter. Mustard greens and corn roti are special winter dishes. You must prepare and eat mustard greens during the winter season. Most people do not know how to make excellent mustard greens. Sometimes the taste of mustard greens becomes a bit bitter. Some people’s greens do not mix well. The main reason for this is the way of preparing saag. Today we are telling you the same way of preparing saag in the village. Know what is important to be added while making saag, which removes the bitterness of mustard saag.
How to make Sarson Ka Saag
Step 1- To make mustard greens, wash the mustard leaves thoroughly. Only mustard greens do not taste the same as mixed with any other thing. Mix some bathua or any other greens in mustard greens.
Second step- Wash the greens thoroughly and chop them finely. Even after cutting, wash it once with water. Now put the greens in a pan or cooker and cook it uncovered. Add 1 cup water to the saag and let it cook on medium flame. While cooking the greens, add salt and a pinch of turmeric to it.
Third Step- When the greens are softened and cooked well, take 1-2 spoons of wheat flour or any corn or millet flour in a bowl. Now prepare the solution by adding water to this flour. Add 1 pinch of asafoetida in it and pour the flour solution into the greens and cook while stirring. This will add smoothness to the greens.
Fourth step- When the greens are mixed well and cooked, turn off the gas. Now add desi ghee in a pan. Add cumin, 1 pinch asafoetida, 8-10 cloves of garlic roughly chopped, 2 whole red chillies and cook. Add 1 teaspoon Kashmiri red chilli on top. Add greens to the prepared tadka.
Fifth Step- Now cook the greens a little with tadka and when the greens are cooked well, add half a spoon of butter on top while serving. Eat this greens with millet and maize bread. You will enjoy eating mustard greens.
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