Tuesday, 11 August 2015

Palak / Palang Saag


                                                                      
Palak / Palang Saag
Palang saag : Spinach Commonly called “Palak” or Palang saag” in India, this is the most commonly available leafy green. Easily available in all vegetable market. You can buy whole spinach or just the leaves. The whole bunch is cheaper but you have to sort the leaves, wash off the mud and finely chop the leaves before cooking.
Leafy greens called “Saag” in Indian languages are an important part of any diet in all regions. Green leafy vegetables provide important nutrients like iron, vitamins and minerals. They also provide protection against all kind of chronic diseases.

Spinach with egg plant and potato

Ingredients:

  • 3 bunch spinach (washed and chopped)
  • 1 piece medium egg plant (diced into small cubes)
  • 1 piece small potato (diced into small cubes)
  • 1 tsp Black jeera (kalonji)
  • 2-3 green chilies
  • ½ tsp salt
  • ½ tsp turmeric powder
  • 1 tbsp oil  

Method:

Heat oil in a deep wok. When the oil is fairly hot add the kalonji and 1 green chili. Fry the potato and sauté for 2-3 minutes and add the egg plants in the same. Add the spinach. When all the leaves have wilted and the water has evaporated add salt, turmeric. Keep cooking till all the water evaporates. Garnish with the rest of the chilies and serve with rice.

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2 comments:

ddaS said...

Great recipe. Simple, quick and tasty

Anonymous said...

In Bangla, the name is palong shak. Saag word isn't Bangla and neither is palak.

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