Chaulai Ka Saag RecipeImage Credit source: ajaykampani/E+/Getty Images/insta
Among the green leafy vegetables that come in the winter season, people eat a lot of spinach, fenugreek, bathua, but very few people eat amaranth greens. This greens is very powerful, which will not only protect your body from cold, but it is also beneficial for your health in many other ways. You will find many recipes for making this saag on social media, but if you make it in the native way then it is quite healthy because oil and spices are used in it. Garlic, onion and green chillies enhance the taste of amaranth greens made in the traditional way. You too must try the Amaranth Saag recipe given here this winter.
If you prepare any saag in the traditional way, it takes some time to prepare, but this is the secret of its taste. Amaranth greens are also rich in nutrients and if you prepare and eat it properly, you get full benefits. So let’s know its recipe.
What are the ingredients required?
To make one kilo of amaranth greens, you will need 15 to 18 garlic cloves, 3-2 medium sized onions, 7-8 green chillies, 1 to 1.5 teaspoon mustard oil, two pinches of asafoetida, and two dry red chillies. Now let us know the method of making it.
Prepare to make saag like this
- It is better to prepare Amaranth greens during the day itself, because when you buy greens from the market, they contain grass, straws etc.
- First of all, pick and clean the greens and then remove the thick stems. Before cutting the greens, wash them with water at least two to three times so that all the soil is removed.
- Now chop the greens finely. For this, my mother always uses a sickle, because the vegetables are cut quickly.
- The greens should be chopped finely because while making this you do not need to crush them too much.
- Cut onion, garlic and green chillies and keep them in separate bowls, because some things will be used in tadka and some will be added to the greens beforehand.
Image: plant.lover878
Make Amaranth Saag like this
- Keep the chopped greens in an iron pan to cook. Also add chopped onion and green chillies to it.
- Keep checking the saag from time to time, until its water level reduces. When the water starts drying, add salt to it and cook until the water dries completely.
- When Amaranth greens are ready, knead it with the help of a ladle, which will make it smooth and taste better.
- After the greens are ready, take them out in a vessel and heat the empty pan again on the gas.
- Heat mustard oil till it smokes. Fry chopped garlic in it till it turns golden and then add two red chillies broken into pieces.
- When the garlic and chillies are fried, add asafoetida last and immediately add the cooked greens to it. Fry it for two to three minutes.
- Your Amaranth Saag is ready, which also contains the goodness of garlic, onion, green chillies and asafoetida. Serve it with hot rice or roti smeared with desi ghee.