Posted by: Mala D
The humble saag occupies a pride of place in the Bengali thali. There are many varieties: spinach, brahmi, methi & the king of all - laal saag. Some resourceful bengali ladies even make delectable fare out of gobhi leaves & also radish leaves. This recipe comes to me from my ma-inlaw who in turn,got it from her mother.
Ingredients:
Fresh green radish leaves: 500 gms
Dry red chillies: 2-3 nos
Ginger: 2 inches
Mustard/refined oil: 1-1/2 tbsp
Wheat flour: 1-tsp
Water: 50ml
Salt: to taste
Method:
Wash the leaves thoroughly. Chop them fine & pressure cook on low flame till the pressure builds up & then turn off the flame ( no need to add water as there is water in the leaves. if you are still unsure then sprinkle a bit of water).
Grate the ginger finely.
Heat oil & temper with dry red chillies. Add the saag, taking care there is no water along with it as the oil will splutter. Toss for a while. Now add ginger & salt. Cover & cook till saag is soft. Now mix flour in a little water (if there is any residual water left in the cooker, add it. Now add it to the saag & mix continuously till it gets a soft,creamy look. Serve hot with rice.
Note: This recipe tastes even better if you add 150 gms of spinach to the radish saag. Wash & chop the spinach very fine. Temper oil with chopped garlic & dry red chillies & saute the spinach for a while & then proceed with the recipe as written above.
The humble saag occupies a pride of place in the Bengali thali. There are many varieties: spinach, brahmi, methi & the king of all - laal saag. Some resourceful bengali ladies even make delectable fare out of gobhi leaves & also radish leaves. This recipe comes to me from my ma-inlaw who in turn,got it from her mother.
Ingredients:Fresh green radish leaves: 500 gms
Dry red chillies: 2-3 nos
Ginger: 2 inches
Mustard/refined oil: 1-1/2 tbsp
Wheat flour: 1-tsp
Water: 50ml
Salt: to taste
Method:
Wash the leaves thoroughly. Chop them fine & pressure cook on low flame till the pressure builds up & then turn off the flame ( no need to add water as there is water in the leaves. if you are still unsure then sprinkle a bit of water).
Grate the ginger finely.
Heat oil & temper with dry red chillies. Add the saag, taking care there is no water along with it as the oil will splutter. Toss for a while. Now add ginger & salt. Cover & cook till saag is soft. Now mix flour in a little water (if there is any residual water left in the cooker, add it. Now add it to the saag & mix continuously till it gets a soft,creamy look. Serve hot with rice.
Note: This recipe tastes even better if you add 150 gms of spinach to the radish saag. Wash & chop the spinach very fine. Temper oil with chopped garlic & dry red chillies & saute the spinach for a while & then proceed with the recipe as written above.
This is one of my favourite. Thanks
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