Saag

Name: Saag
Total time: 600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 bowl minced green leaves; 1 tablespoon grated ginger; 1/2 tablespoon fenugreek seeds; 3 tablespoon oil; 1 dry red chilli; 1 green chilli; 4-5 dry fritters of red lentil; 1/2 tablespoon salt; 1/3 tablespoon turmeric powder; 1/3 cup water; 2 tablespoon oil; 2 small egg plant cut into cubes

Tania Deb @cook_9700174

Chennai

#LeafyGreens
Green Vegetables and leaf are very good that helps us to stay healthy and fit. Green leaf are abundantly rich in nutrients, vitamins and minerals that helps to keep away from serious diseases. This recipe is called saag , a total veg recipe of Grandma’s. Mincing finely the 14 types of leafy greens like spinach, mustard leaves, fenugreek leaves, lingru, Pui or Malabar spinach, drumstick leaves, leaves of potato, purslane or kulfa, arbi leaves, gotu kola or Rahmi saag, kolmi saag etc etc. You can also make them with the available leaves.

Tania Deb @cook_9700174

Saved

Ingredients

10 mins

3 servings

1 bowlminced green leaves
1 tablespoongrated ginger
1/2 tablespoonfenugreek seeds
3 tablespoonoil
1dry red chilli
1green chilli
4-5dry fritters of red lentil
1/2 tablespoonsalt
1/3 tablespoonturmeric powder
1/3 cupwater
2 tablespoonoil
2small egg plant cut into cubes

Saved

Steps

10 mins

1

Heat 3 tablespoon oil in a kadai and temper dry red chilli and fenugreek seeds in it.
2

Add the egg plant in it.
3

After the egg plants are little golden in colour, add the chopped leafy greens in it along with ginger, salt and turmeric powder.
4

Sauté them for 5 minutes then add water and cook. In another pan, fry the dry fritters in 2 tablespoon of oil and add in it and serve
5

This recipe is mainly served with plain rice and scented lemon (gondho lebu) with a tablespoon of ghee.