Brij Saag

Winter greens — bathua (chenopodium), methi (fenugreek), or palak — slow-cooked with mustard oil, asafoetida, ginger, and dried chillies in the no-onion-no-garlic Vaishnav style. A cold-season staple in Brij households, eaten with roti or puri alongside a smear of fresh ghee.