Winters are the time when you get abundant of fresh saag or leafy vegetables…Saag basically means green leafy vegetables..the one’s i have used are bathua (Chenopodium) sarso(mustard) palak (spinach) meethi (fenugreek) simmered with some spices..eating seasonal is always recommended by all and the best time of the year is winter.In my house eating greens is must for all which is good habit,at times we as parents have to be strict with eating habits of our kids.To make them eat this saag i have to roll it with some cheese in rotis so lets see what goes in making this saag, a complete Purvanchal recipe
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Ingredients
- 1 bundle palak (spinach)
- 1 cup meethi (fenugreek)
- 1 bundle bathua (Chenopodium)
- 1/2 bundle sarso (mustard)
- 4 to 5 onions chopped finely
- 3 to 4 green chillies
- 3 tomatoes chopped
- 1 tablespoon ginger-garlic paste
- 1/2 tablespoon jeera
- 2 to 3 tablespoon mustard oil
- Salt as per taste
- 1/4 tablespoon haldi powder
- 1 tablespoon coriander powder
- 1/2 tablespoon mirchi powder
- 3 tablespoon mustard oil or more
Method
- Wash all the saag well under running water
- Chop them fine and strain them well
- Heat the cooker add all the saags in it without any oil
- Cook on medium flame for 3 to 4 whistle or on low flame for 15 minutes , off the flame let it cool down completely
- Open up the lid you can see water in it just cook again and dry out the water
- Heat kadai with mustard oil add jeera let it turn brown
- Add chopped onions with ginger-garlic paste saute
- Add in the tomatoes let them cook till soft
- Once the onions and tomato are done add in the spices mix well
- Now pour in the saag with liquid if any in the kadai.
- Add salt and close the lid
- Cook on low flame for 1 or 2 minutes
- Open the lid and stir
- Cook it without lid till the saag has gone dry and oil starts oozing out from the sides
- Your mixed saag is ready to be served with bajra roti or chapatis
Purvanchal Tadka 
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