By Sushmita Sengupta
The Punjabi winter staple Sarso Ka Saag is a curry or a blend of many kinds of greens including mustard, bathua, methi et al. It is paired with Makki ki roti and served with ghee. Some tips to make it right....
While chopping the mustard greens, chop off the lower end from the base, do not lose more than a centimetre.
Pick only fresh mustard leaves, and even their stems should be tender.
Do not underestimate the value of ‘gandal’ or the terminal buds of saag. They are sweeter in comparison to outgrown mustard leaves.
Pick your other greens wisely. Cholia saag (hare chane ke patte) adds a pleasant astringency, methi make it bitter, radish greens have a pleasant sweetness.
Pick your other greens wisely. Cholia saag (hare chane ke patte) adds a pleasant astringency, methi make it bitter, radish greens have a pleasant sweetness.
Toss a thick block of ginger in the saag. Since Saag is cooked overtime on low flame, ginger imparts its flavour gradually.