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:
- Wash and clean 2 bundles of sarsong ke patte ( Mustard greens)
- Roughly chopped them very small.
- Grate or crush 5 cloves of garlic and an inch long finger of ginger.
- Heat 2 TBS mustard Oil ( well you may use any oil but mustard oil is good)
- 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.
- Add the Mustard greens, mix well and cover and cook.
- 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).
- Cook till water is dry and keep aside.
- 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.
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
Food and Drinks, Winter, Sarsong, Desi, Punjabi