Jharkhand Saag
Veg
Vegan
Wild or cultivated greens — colocasia leaves, drumstick leaves, chakra bhat (Indian pennywort), or bitter gourd leaves — cooked with mustard oil, garlic, dried red chilli, and turmeric until wilted and concentrated. Tribal communities forage a wide variety of forest greens throughout the year, and the cooking method remains constant: mustard oil, minimal spice, maximum leaf.
Cuisines
Jharkhand
Best for
Lunch
Dinner
Build a full meal around Jharkhand Saag
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
250 grams | Mustard Green |
|
100 grams | Spinach |
|
50 grams | Fenugreek Leaf , fresh |
|
1 tablespoon | Mustard oil |
|
1 | Onion , finely chopped |
|
2 cloves | Garlic , minced |
|
1 inch | Ginger , grated |
|
1 teaspoon | Cumin , seeds |
|
2 | Green Chili , chopped |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Salt |
|
1 cup | Water |
Instructions
- 1 Wash the mustard greens, spinach, and fenugreek leaves thoroughly under running water.
- 2 Chop the greens coarsely and set aside.
- 3 Heat mustard oil in a pan over medium heat.
- 4 Add cumin seeds and let them splutter.
- 5 Add chopped onion, garlic, and ginger to the pan and sauté until the onion turns golden brown.
- 6 Add green chilies and turmeric powder, and sauté for another minute.
- 7 Add the chopped greens to the pan and mix well.
- 8 Add salt and water, then cover the pan and let it cook on low heat for about 15-20 minutes, stirring occasionally.
- 9 Once the greens are cooked and tender, mash them slightly with the back of a spoon.
- 10 Serve hot with steamed rice or roti.
Tips
For a richer flavor, you can add a tablespoon of ghee at the end of cooking.