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During the winter season, people tend to enjoy popular greens like spinach and fenugreek in their meals. However, there are many other seasonal greens that are not as well-known but equally delicious. These winter greens that you can find in your local area offer a wide range of health benefits, but unfortunately, they are only in season for a limited time. Let's take a closer look at these amazing greens that are a true delight during the winter season. In winter cuisine, we have a variety of greens that bring their own unique flavours and nutritional benefits. Take Haak Saag, for example, which is similar to collard greens. Then there's the pungent and one-of-a-kind Mogri, the delightful Kasrod, and the humble Mooli ke pattey (Radish leaves). Let's not forget about the lesser-known Sarso ki bhurji. Each of these greens contributes its own distinct taste and nutritional value to our meals.
Haak Saag
Haak Saag is actually quite similar to Collard greens. It belongs to the cruciferous vegetable family and is quite popularly enjoyed in Jammu and Kashmir. It has a mild spiciness and looks like a combination of spinach and cabbage. You can prepare Haak Saag in various ways, such as boiling, frying, or grinding, which gives it a lot of flexibility in how it can be used in cooking.
Mogri
Mogri, which is also known as radish pods, is a popular and cherished green vegetable that can be found in North India, specifically in regions like Punjab. Mogri, which bears a resemblance to French beans, has a distinct and intense flavour. It is commonly utilised in dry dishes. Aloo Mogri ki Sabji is a well-loved dish that features potatoes and includes these special radish pods.
Kasrod
Kasrod is a special dish from Jammu and Kashmir that is loved for its delicious flavour and easy cooking process. People really love eating these fiddlehead ferns, and they even pickle them to enjoy when they're not in season. However, it is important to handle and cook them properly, as they should never be eaten raw. Kasrod is a beloved dish in the region and can be cooked in many ways, bringing a unique and delicious taste to the local food.
Mooli ke Pattey
The leaves of the unassuming radish are a treasure that are frequently disregarded. They make a wonderful dish that may be served as an accompaniment to chapati or rice when they are stir-fried with garlic. These leaves offer a scrumptious method to reduce the amount of food that is wasted and take advantage of the beneficial properties of every part of the radish plant.
Sarso ki Bhurji
Although mustard greens are typically thought of in conjunction with saag, the dish Sarso ki Bhurji demonstrates how versatile they can be when used on their own. It is a delicious combination mash that is traditionally made during the winter months in Northern Indian households. This dish is a classic. The flavour of mustard greens is brought out to its full potential in this dish, which is traditionally served alongside hot parathas.
