Sat Varga Saag – Curry From Seven Different Kinds Of Leafy Vegetables

I usually tasted the common Saag prepared by the Punjabis. I was amazed when Gagan, my friend, mentioned about it. I was wondering what might be the seven varieties of leaves which are used in the preparation of this Sat Varga Saag. The words “Sat” in Punjabi means seven and “Varga” means differentiated. Thus, the curry gets its name from the seven different kinds of leaves used in the making of the dish.

The Recipe For Sat Varga Saag

Ingredients Required

  • Sarson Ka Saag or Mustard leaves-4 bunches
  • Spinach- 2 bunches
  • Chenopodium album -1 bunch
  • Soya or Lao coriander-1 bunch
  • Radish leaves-1/2 bunch
  • Beetroot leaves-1 bunch
  • Turnip leaves-1 bunch
  • Salt-2 tablespoons
  • Garlic cloves-20-25
  • Green Chillies-10-12
  • Ginger-1 big piece
  • Onion-2 large ones
  • Red Chilli powder-2 tablespoons
  • Cumin seeds-1 tablespoon
  • Corn flour-3 tablespoons
  • Black Cardamom-4
  • Garam masala powder-1 tablespoon
  • Oil-3 tablespoons
  • Tomatoes-3 large ones

Steps For Preparation

  • Clean all the leafy vegetables and wash them thoroughly.
  • Cut them into fine manner(very small in size).
  • Put them in a pressure cooker.
  • Cook them for 30 minutes without pressure.
  • Green chillies should be finely cut into round pieces.
  • Remove the dry covering from the garlic cloves and cut them also into fine pieces.
  • Cut ginger also into small pieces.
  • Remove the lid of the pressure cooker after sometime.
  • Add green chillies.garlic and ginger pieces into the pressure cooker and cook for another 10 minutes.
  • Let all the water be vapourised from the leaves.
  • Leave it for overnight.
  • Take an onion and cut into small pieces.
  • Take a wok and add oil into it.
  • Add crushed black cardamoms and cumin seeds into it.
  • After few seconds, add onions and saute them till they are translucent and pink in colour.
  • Add tomatoes and stir them well with onions.
  • Take a heavy bottom ladle and a utensil.
  • Take out some boiled leafy vegetables and place them in the utensil.
  • Mash the leafy vegetables lightly with the ladle.
  • Add the corn flour into the mashed leafy vegetables and mix them well.
  • Add the mixture of mashed leafy vegetables and corn flour into the wok.
  • Add salt, red chilli powder and garam masala.
  • Mix them well again and cover the wok.
  • Lower the flame of the gas burner.
  • Remove the wok from the gas stove and serve the curry with Indian bread or rotis.

The boiled leafy vegetable can be stored in the refrigerator for a week’s time. One might take out a small quantity from it as per the requirement and relish it with white butter. It is usually cooked during winter months. It is best for working professionals and housewives. It has a good number of nutrients and is very hygienic.

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