Local Mustard, Baby Chye Sim and Baby Spinach Greens... To go the healthy way!!!

This post is loosely based on the Punjabi Sarson Ka Saag (Mustard Greens Recipe from the Punjab region in India). My Punjabi friend fed me an awesomely tasty version of cooked greens last week and though the recipe was sought, then and there, I forgot half of what she had prepared it with, and hence came up with my own version.

Mustard greens are pungent and bitter. The Spinach balances the act. I have added Chye Sim leaves, baby ones, to up the nutrition quotient. Chye Sim is also called Choy Sum or Cai Xin. Chye Sim leaves are predominantly used in Chinese cuisine.

Local Mustard Greens - 3 cups (washed and chopped fine, along with the stems)
Baby Spinach - 3 cups (washed and chopped fine)
Baby Chye Sim - 2 cups (washed and chopped fine, along with the tender stems)
Onions - 2 mediun, chopped fine
Ginger - 1 inch piece, chopped fine
Garlic - 4 flakes, chopped fine
Green Chillies - 3 or according to taste, chopped fine
Wholemeal Flour - 1 and 1/2 tbsps (This can be substituted with plain flour or corn flour. The actual sarson ka saag uses corn flour).
Salt - as required
Oil - 2 tbsps
Clarified Butter (Ghee) - as per your taste, for serving.

Wash and chop all the greens and keep aside.  
Heat the oil and add the chopped onions.
As they turn transparent, add the ginger, garlic and the green chillies.
Fry for 2 to 3 minutes, and add all the greens together. Reduce the heat.
Mix well. I refrain from covering and cooking greens, so I would recommend cooking uncovered till the greens turn limp and get incorporated with the onion mixture. Mix well again.
Using a hand-held blender, blend the spinach mix a little while still in the pan. Just a little. DO NOT make it a puree. A little character of the leaves have to remain. Alternatively, you can transfer themix into a mixer/blender and blend a little by not making it into a total puree.
Continue cooking uncovered till all the water gets evaporated.
Add the flour and salt. Mix well. Keep on high flame for a minute or two. Switch off the flame.
Serve hot with bread or rice and just before serving add a dollop of ghee into the greens.

And that is a bowl of healthy goodness for you! Simple and lovely!
I dedicate this post to my friend Anu for giving me this wonderful idea and the mix of greens although I have not exactly replicated her version:)

Lots of love and happiness:)


Anu said…
Really a healthy one. Nice clicks
Thanks so much for your visit and comment. This sounds really delicious but I will have to see what I can substitute for leaves, only the spinach is easy! I think I can grow mustard leaves so I must see what seed I can track down. Take care Dciane
Sangeeta Madhav said…
Thanks so much for going through the post, Dciane! I absolutely love the idea of you growing mustard leaves in your garden:)))
Kanan said…
really healthy one. First time here. You have nice collection
Unknown said…
we don't get mustard seeds in singapore.... what else can i use to make saag?
Sangeeta Madhav said…
You do get them on Redmart. Pls try!

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