Sarson ka saag (curried mustard greens) is the most popular vegetable of winters in North India especially in Punjab. During mustard growing season, green fields are covered with ‘sarson ke phool’, the yellow mustard flowers. This dish prepared with fresh leafy mustard greens and tempered with onions, ginger & garlic. In fact, it is very healthy and tasty meal and can be eaten practically in all seasons of the USA. The ingredients are readily available in many American or ethnic super markets. Serve hot, topped with a chunk of butter and makki ki roti (cornmeal flatbread). I am sure you all would love to eat this mouth-watering dish again and again!
- Mustard greens – 1 bunch
- Onions – 1 chopped
- Ginger – 1 inch (grated)
- Garlic – 3 cloves (finely chopped)
- Tomatoes – 2 (small chopped)
- Ghee or oil (I use half and half)
- Maize flour – 1/3 cup
- Green chilies – 4 (chopped)
- Black pepper – ½ tsp. (crushed)
- Red chili or red chili powder – ¼ tsp.
Bring water to a boil and add the greens. Cook over a slow flame uncovered or medium flame till the greens are tender. Don’t discard the water. Let it cool for some time and blend them coarsely. Make a paste of maize flour and add it to the cooked greens. Mix well.
Now return the saag to the fire and cook for 5 minutes in a low flame. Meanwhile in another burner heat ghee/oil and add garlic, ginger, green chilies, onion one by one and fry till they turn golden color.
Serve this with makki ki roti (flatbreads made out of Indian wholemeal cornflour) or just plain rotis and it makes for a beautiful meal!