Mustard Leaves and Turnip Sag
Sarson aur Shalgam ka Saag
'Sarson ka saag' recipe originally comes from the green fields of Punjab in Northern India. During mustard season, the sag is served by many 'dhabas', the roadside truckers restaurants. Try this version where turnip is cooked separately and then added to the saag. Serves 4-6
450 gm. tin of sarson ka sag or green mustard leaf curry. You can cook it yourself, using the recipe Sarson ka Sag or Saag.
500 gm. peeled and thickly sliced turnips
2 tbs. cooking oil
1 tsp. cumin seeds
A pinch of asafoetida powder
1 medium onion (150 gm.), peeled and grated or finely chopped
1 inch piece ginger, peeled and finely chopped (1 heaped tbs. grated)
2 cloves garlic, peeled and grated or finely chopped
1/2 tin of peeled, chopped tomatoes (to taste)
1/2 tsp. turmeric
1 1/2 tsp. coriander powder
1/4 tsp. chilli powder
Salt to taste
Heat oil. Add cumin seeds and asafoetida powder. You can add a few dry red chilles here, if you like your food hot.
When seeds splutter, add onions, ginger and garlic. Fry until brown.
Add all spices, salt and tomatoes. Fry until oil separates.
Add turnip slices, stir and cook on low-medium until tender. You may add 1/2 cup water. If turnips are fresh, they will often cook in their own water. The gravy should not be runny.
Add the saag, stir and heat through for a few minutes.
In India, people often put a large dollop of fresh, home made butter on individual servings.
If you can't get hold of mustard leaves, spring green leaves are a good substitute.
If you can't get hold of turnip, use kohl rabi instead.