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. Therefore, the curry 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
- Soy 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 Chilies-10-12
- Ginger-1 large piece
- Onion-2 large
- Red chili powder-2 tablespoons
- cumin seeds-1 tablespoon
- Cornmeal-3 tablespoons
- black cardamom-4
- Garam masala powder-1 tablespoon
- Oil-3 tablespoons
- Tomatoes-3 large
Steps for preparation
- Clean all the leafy vegetables and wash them well.
- Cut them finely (very small in size).
- Put them in a pressure cooker.
- Cook them for 30 minutes without pressure.
- The green chilies should be finely cut into round pieces.
- Remove the dried casing from the garlic cloves and cut them into fine pieces as well.
- Cut the ginger also into small pieces.
- Remove the lid of the pressure cooker after a while.
- Add the green chilies, garlic, and ginger pieces into 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 heavy-bottomed ladle and a utensil.
- Scoop out some boiled leafy greens and place them in the utensil.
- Crush leafy greens lightly with the ladle.
- Add the cornmeal to the shredded leafy greens and mix well.
- Add the mixture of pureed leafy vegetables and cornmeal to the 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 relish it with white butter. It is usually cooked during the winter months. It is best for working professionals and stay at home moms. It has a good amount of nutrients and is very hygienic.
