Sunday, January 29, 2006

Sarsong Ka Saag


Well I do love Sarsong ka saag, and even though it is not a Dish common in Manipur, we do love our Sarsong ( Mustard plant's green leaves) preparations, We prepare it with small Anchovy type fishes. Slightly watery, and one of my favorite manipuri dishes, but Sarsong ka saag is also something I can't resist and I have cooked it to suit my taste bud. hope you will like it the way I do.

This is pure Sarsong ka Saag, literally, in that I didn't mix Paalag or spinach as is the case with original sarsong ka saag. I have prepared it Anthony's kitchen's way, the bachelor way. As I have described below:
  1. Wash and clean 2 bundles of sarsong ke patte ( Mustard greens)
  2. Roughly chopped them very small.
  3. Grate or crush 5 cloves of garlic and an inch long finger of ginger.
  4. Heat 2 TBS mustard Oil ( well you may use any oil but mustard oil is good)
  5. Add 1 Tsp each of mustard seeds and Jeera, and when they crackle add half of the crushed ginger garlic with 3-4 green chillis sliced in the middle.
  6. Add the Mustard greens, mix well and cover and cook.
  7. Water will come out. Lots of it. Add salt, turmeric, a little masala( I didn't use any masala but you may add a litle jeera-dhania powder and add now if you want to add the masala).
  8. Cook till water is dry and keep aside.
  9. In a separate pan, heat 1 TBS of desi ghee ( or oil if you don't have) and fry a finely chopped onion till golden grown and add the remaining ginger garlic. Add the Sarsong ka saag and fry for 5 minute and serve with makki ki roti or any roti.
Try out and see how it turned out. I just loved it.


See for a more refined version at Atabela's, with makki Ki Roti. I haven't used paalag, lime juice, garam masala and flour that You will see at Atabela's. I will try that too, soon. This was the bachelor version....LOL

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6 Comments:

Blogger Zoubida said...

I went to the market this morning and bought few bundles of fresh spinach. I had Atabela's recipe in mind when I did so. :-))
Your version will be a pleasing one for my kids lunches at school. They don't like to open food boxes which smell too spicy at the cafeteria table. Their quebecer friends are not as used as my sons are to spices and deep flavors.
Thank you!

1/31/2006 02:08:00 AM  
Blogger Paz said...

Very nice recipe!
Paz

1/31/2006 03:06:00 AM  
Anonymous anthony said...

Thanks zoubida. It was lovely.

And thank you Paz

1/31/2006 10:45:00 AM  
Blogger Parna said...

i have too bunch of spinach and a bunch of methi lying around in the fridge. shall try this out tonight. thanks man.

2/02/2006 01:44:00 AM  
Blogger Anthony said...

I have cooked spinach as well..lol

2/03/2006 12:10:00 AM  
Blogger Turmericnspice said...

The saag looks yum!!

3/30/2010 08:08:00 AM  

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