I usually tried the common Saag prepared by Punjabis. I was surprised when Gagan, my friend, mentioned it. He was wondering what could be the seven varieties of leaves that are used in the preparation of this Sat Varga Saag. The words “Sat” in Punjabi means seven and “Varga” means differentiated. Curry therefore gets its name from the seven different types of leaves that are used in making the dish.
The recipe for Sat Varga Saag
Required Ingredients
- Sarson Ka Saag or mustard greens-4 bunches
- Spinach – 2 bunches
- Chenopodium album -1 bunch
- Soybeans or coriander from Laos-1 bunch
- Radish leaves-1/2 bunch
- Beet greens-1 bunch
- Turnip greens-1 bunch
- Salt-2 tablespoons
- Garlic cloves-20-25
- Green Chiles-10-12
- Ginger-1 large piece
- Onion-2 large
- Red chili powder-2 tablespoons
- Cumin seeds-1 tablespoon
- Corn flour-3 tablespoons
- black cardamom-4
- Garam masala powder-1 tablespoon
- Oil-3 tablespoons
- Tomatoes-3 large
Steps for preparation
- Clean all leafy vegetables and wash them well.
- Cut them thinly (very small in size).
- Put them in a pressure cooker.
- Cook them for 30 minutes without pressure.
- Green chiles should be finely cut into round pieces.
- Remove the dry skin from the garlic cloves and cut them into fine pieces as well.
- Cut the ginger also into small pieces.
- Remove the lid from the pressure cooker after some time.
- Add the green chilies, garlic, and ginger pieces to the pressure cooker and cook for another 10 minutes.
- Let all the water vaporize from the leaves.
- Leave it for the whole night.
- Take an onion and cut it into small pieces.
- Take a wok and add oil in it.
- Add crushed black cardamom and cumin seeds.
- After a few seconds, add the onions and sauté until translucent and pink in color.
- Add the tomatoes and mix well with the onions.
- Take a thick-bottomed ladle and a utensil.
- Take out some boiled leafy vegetables and place them in the utensil.
- Mash the leafy greens lightly with the ladle.
- Add the cornmeal to the shredded leafy greens and mix well.
- Add mashed leafy vegetable and cornmeal mixture to wok.
- Add salt, red chili powder and garam masala.
- Mix them well again and cover the wok.
- Lower the flame of the gas burner.
- Remove the wok from the gas stove and serve the curry with Indian bread or rotis.
Boiled leafy vegetables can be stored in the refrigerator for a week. One could take out a small amount as per the requirement and savor it with white butter. It is usually cooked during the winter months. It is best for working professionals and homemakers. It has a good amount of nutrients and is very hygienic.