SAAG BHAJI

Saag Bhaji,is my contribution to Nupur from "One Hot Stove" blog's "A to Z Indian Vegetables" event.This week's letter is "S", thanks for hosting Nupur!:)

My second batch of homegrown Red Radishes:





First batch of these beauties came very early in the Spring which I used for making Radish Kadhi and send it to Kalyn's WHB.They are so easy to grow,when I pluck one batch I throw some seeds immediately for the next batch.Saag means greens.I used these red radishes with it's greens,Mustard greens,Methi leaves and some Spinach to make this delicious Bhaji.With a very few spices and besan,it's creamy and delectable to have with Bhakri or any kind of Rotis.Since it's a one pot dish, I didn't take any step by step pictures.Enjoy:)





Mixed Saag Bhaji:


You need:
6-8 cups or 1 bunch of each or any greens you like with sliced red radishes,2 tbsp Besan(Chickpea flour),2 tsp oil and 2 tsp butter.Lemon slices to garnish.
To Season: 1 tsp each mustard seeds and Cumin seeds,2 tsp each Urad dal and Channa dal,1 red chilly,2 green chillies chopped,curry leaves(optional),1 small onion chopped.
How to make it:
1. Heat oil and butter in a non-stick pan,add all the seasoning ingredients on e by one,stir fry.
2. When onions are reddish,add besan and stir until it's slightly cooked.
3. Put in all the washed and chopped greens,salt,stir until they wilt.Add a cup of water,cover and cook the greens.
4. Open the lid,check for seasonings and if it's too thick you can add some more water.Gravy should be thickish,not too thin.
5. Put it in a bowl and squeeze some lemon juice or serve slices when you serve with Rotis.

Saag Bhaji with Rice Rotti:


Enjoy the delicious Bhaji with Roti.Have a great weekend.

Tipology:

Here are some tips on Greens for Sushma's Tipolgy for the month June.Thanks Sushma:)


1. You'll need to cook more fresh greens per person than you might think since when chopped and cooked,greens are reduced literally to handfuls.Adjust the amount accordingly.
2. Some sour greens like Gongura leaves react with metal pans,so take care to cook them with non-stick pans or non-reactive pans.
3. Keep the greens unwashed in the fridge wrapped in paper towels until you are ready to wash and cook.Damp greens do not store well for more than a day.
4. To wash the greens, fill a sink with slightly warm water,add the leaves and let them soak for few mins and rinse well under the faucet to get the all the grits and soil.Place on the clean towel to dry or use salad spinner.
5. Remove the hard stems from older Swiss chard, spinach, kale, or beet greens by tearing the ends off.Hard stems do not cook well or taste good.
6. If you want cooked and dried Spinach, cook and let it cool. Squeeze out the water using a cheese cloth or a muslin cloth.
7. Greens are full of beta-carotene, with the darkest greens having the most. For supplying these presumed cancer-fighting antioxidants. They are also rich in Calcium.
8. Use young tender greens in salads raw for maximum nutrition and do not cook Greens for a long time to retain the color and nutrition in them.
9. Greens are healthier for us all,a cheaper and the best way to get natural vitamins.Try and add more greens in your daily diet.Greens have Folate which is a very important Vitamin to pregnant women and women in general.
10. Best greens of all variety is Kale and Spinach which are greenest.Other most common greens you can cook with are Collards,Beet greens,Mustard greens,Radish greens,swiss Chard,etc.

Make your life more greener!:))