HEALTHY EATS

Sarson ka saag or Mustard greens is traditional north Indian food recipe. It originated, in northern India and is popular throughout the region. Very famous, authentic food recipe originated in Punjab. People love eating it with “makki ki roti” (Indian corn roti/flatbread) during winter season. Me loved eating food recipe cooked by grandma, developed taste and today it feels very emotional to share it with you all and remember her.

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Cooking Ingredients:

• 250 gm chopped and blanched Mustard Greens.
• 1 teaspoon salt.
• 1 teaspoon sesame seeds.
• 1 teaspoon carrom seeds.
• 1 teaspoon mustard seeds
• 1 teaspoon poppy seeds.
• 2-3 teaspoons mustard oil.
• 2 teaspoon chickpea/gram flour powder.
• 2 tomatoes.
• 2-3 green chili.
• 1 whole garlic.
• 20 gms jaggery.
• 1 teaspoon coriander powder.
• 1 teaspoon crushed pepper.

Prepreparation activities:

1. Boil and blanch chopped mustard greens adding salt and water on low flame. Keep it tender and soft to give a boil for 2-3 minutes.
2. Heat 2-3 tomatoes, 2-3 green chili chopped and 1 whole garlic on tawa/pan.
3. Grind it thoroughly, to form tomato puree.

Easy Cooking Tips for Beginners

• Do not grind mustard greens to make it watery.
• Cook it to get a paste like texture.
• Do not over roast it, to maintain its nutrients and taste.
• Recipe needs mustard oil to cook it.
• Mustard oil adds sweet and savory taste, flavor and fragrance to a recipe.
• Ratio of 2-3 teaspoons mustard oil is sufficient for 250 gm food recipe.

1. Add 2-3 spoons mustard oil to a cup.
2. Add salt, mustard seeds, poppy seeds, carrom seeds and sesame to it.
3. Add 2 teaspoons gram flour/chickpea to it.
4. Mix well. And let it cook on low flame for 2-3 minutes.
5. Add tomato puree to it and let it cook on low flame.
6. Also, give a mild twist in mixer grinder and add leafy greens puree to a pan.
7. Let it cook on low flame for 7-8 minutes.
8. Add 1 teaspoon coriander powder and crushed pepper.
9. Add 20 gms, melted jaggery to a pan. Roast it.
10. Add 1-2 teaspoon desi ghee, 1/2 teaspoon red chili powder. Heat well. Make tadka, to add to a pan. Roast well, for next couple of minutes.
11. Serve hot with “Makki ki roti” or plain wheat flour roti.