Kashmiri Kadam Saag

Name: Kashmiri Kadam Saag
Cuisine: Indian
Ingredients: 4 Bundles Kadam saag (Monji Halk); 3 Big ladles Mustard oil; 4 Dry Kashmiri Red chilli; 1/4 Tsp Asafoetida; 1 Pinch Meetha soda (Sodium Bicarbonate); 2 Glass water; Salt as per taste

Sanju @COOK_2608S

Mumbai, Maharashtra, India

#Winter_2

Sanju @COOK_2608S

Mumbai, Maharashtra, India

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Ingredients

4 BundlesKadam saag (Monji Halk)
3 Big ladles Mustard oil
4Dry Kashmiri Red chilli
1/4 TspAsafoetida
1 PinchMeetha soda (Sodium Bicarbonate)
2 Glasswater
Salt as per taste

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Steps

1

Assemble all ingredients.
2

Clean Monji(stem) hakh (leaves) by washing it few times, peel the bulb outer thick skin with help of peeler, cube cut the soft portion into small slices and keep it aside and drain out excess water.
3

Heat mustard oil for time smoke appears.
4

Add stem and cube slices salt, and hing in oil, fry them for about 2-3 minutes on full flame.
5

Add cut sliced, leaves and fry them with dry red chillies together with stem for 5 odd minutes and keep stirring on medium flame.
6

Put in 2 glasses of water along with meetha soda at full flame to let it start boiling vigorously.
7

Cover the pan with lid and cook till it turns out to be soft and tender.
8

Remove the lid and pour dish in separate vessel, to be served with hot steam rice.