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Thursday, 15 May 2014
Pui Saag 0r Malabar Spinach
saag isn't seen too often where I live so I rarely get to make it
.Thick and juicy stems are cleaned and chopped along with the leaves and
often this is cooked with other vegetables. I love the taste do don't
add any other greens/ vegetables.
500 Grams Pui Saag.
1 Teaspoon Panch Phoron - A
mixture of fenugreek seed, nigella seed, cumin seed, black mustard
seed and fennel seed in equal parts.
Paste of 1 tablespoon Mustard Seeds and 1 teaspoon Poppy Seeds.
1 Teaspoon Grated Ginger.
Whole Dried Red Chiles / Green Chilies with slits to taste.
2 Tablespoons Mustard Oil.
Mustard oil , splutter seeds , then add the whole chiles and ginger .
After 30 seconds add the saag , haldi and salt. Cook covered.Saag will
release water , to that add the poppy and mustard paste , mix well and
finish cooking the saag . Total cooking time around 10 minutes , the
saag comes out superb .