Sarson ka saag
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Saron da saag, also known as sarsa da saag, is a dish of mustard greens cooked with spices. It originated in the northern Indian subcontinent and is popular throughout the region.[1][2][3][4][5]
Name
The dish is known as sarson ka saag in Hindi and Urdu, saron da saag (or sareyan da saag in Punjabi,[6][3][7] sarsav nu shaak in Gujarati,[8] and sariso saag in Maithili.[9]
Sarson, sarhon, sareyan, etc. derive from the Sanskrit word Script error: No such module "lang". "mustard.[10] Saag/shaak derives from the Sanskrit word śāka "greens; vegetable leaves".[11]
Ingredients and preparation
Mustard is widely grown in the region for the plant's leaves, seeds and seed oil. It is harvested in winter and spring, making sarson ka saag a popular warming dish in the cooler months.[12][13][14]
There are many recipes for the dish, usually cooking the leaves in oil or clarified butter (ghee)[15] with spices such as garlic, ginger and chilli. Other spices used vary according to region and taste.
Accompaniments
The dish is often served with bread such as makki ki roti or bajra ki roti.[16]
See also
References
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- ↑ Jiggs Kalra, Pushpesh Pant, "Classic Cooking Of Punjab", tumhari aisi kitasi Allied Publishers, 2004, Template:ISBN, page 42.
- ↑ Laveesh Bhandari, Sumita Kale, "Indian states at a glance, 2008-09: Punjab : performance, facts and figures", Pearson Education India, 2009, Template:ISBN, section 4.7.2
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