Sarson ka Saag (Mustard Green dry)

The Covid-19 has already vast impact in our life; it is important to eat healthy and avoid junk food.

Keeping this in my mind I stated preparing mustard green in my kitchen more frequently than earlier; it is a powerhouse of nutrients. Mustard green is not only popular in India but it is popular in many countries as Italy, China, Korea, Nepal, Africa, Pakistan Japan, etc.

Living in Japan since 22 months; mustard green “Japanese mustard (Mizuna/ Brassica rapa)” are mild, or less pungent than Indian counterpart, Japanese use mustard green in mostly for stuffing rice ball (onigiri), frozen mustard green are also available in the stores, which is also flavorful.

I prepared this time with sautéing method, which retains the flavors and nutrients much better than boiling.

Ingredients:

  • Sarson ka saag (mustard leaf): 1bunch (200gm)
  • Onion: 1 no. (Small)
  • Garlic: 2-3 flakes
  • Mustard oil: 2 table spoon
  • Salt: half teaspoon (as per taste)
  • Mustard seed: 1 teaspoon
  • Red chili: 1-2 no.
  • Butter: 1 tablespoon

Preparation:

  1. Chop the leaf. Keep aside. (Here I used Japanese mustard green, which is called komatsuna)
  2. Chop onion and garlic into small pieces. Keep aside.
  3. Chop red chili into 2-3 pieces. Keep aside.

Method:

  1. Take a fry pan, put oil and heat, when it smokes add mustard seeds and red chili wait till it sputters; add onion, garlic, stir and fry (keep it stirring otherwise it may burn) fry till it becomes translucent.
  2. Add chopped mustard leaf, stir well and fry for few minutes, after few minutes it will change the          color and starts shrinking; Put half cup of water.
  3. Cook for 10-15 minutes on medium low heat, add salt, and continue to cook till it is done.
  4. Put off the flame, add butter; now, ‘Sarson ka Saag (Mustard Green dry)’ is ready to serve with any type of meal.
Sarson ka Saag (Mustard Green dry)
Ingredients
Chop the leaf
add mustard seeds and red chili
add onion, garlic
Add chopped mustard leaf
it will change the color and starts shrinking
Put half cup of water
Cook for 10-15 minutes on medium low heat
Cook for 10-15 minutes on medium low heat
continue to cook
add butter
ready to serve
Sarson ka Saag (Mustard Green dry)
Sarson ka Saag (Mustard Green dry)
Sarson ka Saag (Mustard Green dry)

CC BY-NC-SA 4.0 Sarson ka Saag (Mustard Green dry) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Comments are closed.