Mustard Greens (saag) Recipe
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Buy locally grown organic ingredients, if possible
mustard greens (6 cups), spinach (3 cups), and fenugreek (1 cup)
1/2 cup radish, peeled and chopped
chopped 1/2 cup onion, ginger, and garlic
The binding agent: Makki atta (corn flour 1 tbsp mixed with 1/4th cup warm water)
1 tbsp organic homemade ghee
A pinch of asafoetida (hing)
1/4 tsp cumin seeds (jeera)
1 tsp each crushed ginger and garlic
1-2 medium onions, prepped
Red chili as desired
Rock salt (saindhav) for seasoning
Butter and sliced ginger for a fresh finish
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Mustard greens (sarson) are pungent and slightly bitter in taste. This quality stimulates the digestive fire (Agni) and aids in expelling toxins (ama) from the body. Sarson is known to balance Kapha and Vata doshas due to its warming and light attributes.
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While sarson is beneficial for many, individuals with dominant Pitta dosha should consume it in moderation due to its warming nature. It's also advisable to prepare mustard greens with cooling ingredients such as ghee and/or spices to balance its heating property.
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• Opt for vibrant green, crisp leaves, indicating freshness.
• Steer clear from wilted or yellowing leaves.
• Ensure they're free from any blemishes or pests.
Recipe Serves 3-4
Directions:
Starting with the greens, blend them into a puree with your food processor, adding just enough water.
Next blend together radish, onion, ginger, and garlic combo into a fine paste and mix with the green puree above.
Let the mixture simmer away on low-medium heat, occasionally adding water if it gets too thick (30 - 40 min approx).
Introduce the corn flour mix for consistency, and keep it bubbling and blending for another 20 minutes (keep the pot covered).
In a separate pan, add ghee. Sprinkle in asafoetida, cumin, and sauté onions, ginger, garlic mix. Combine the ghee mixture with your greens, adjust spices.
Add a drizzle of butter, a sprinkle of ginger slices, just before serving!