SAT VARGA SAAG-PUNJABI STYLE

                                           SAT VARGA SAAG IN PUNJABI STYLE
I would like to thank Gangan for this.

Ready To Eat 

Boiled Leaves

Ingredients Required

• Sarson Ka Saag or Mustard leaves-4 bunches
• Spinach- 2 bunches
• Chenopodium album -1 bunch
• Soya or Lao coriander-1 bunch
• Radish leaves-1/2 bunch
• Beetroot leaves-1 bunch
• Turnip leaves-1 bunch
• Salt-2 tablespoons
• Garlic cloves-20-25
• Green Chillies-10-12
• Ginger-1 big piece
• Onion-2 large ones
• Red Chilli powder-2 tablespoons
• Cumin seeds-1 tablespoon
• Corn flour-3 tablespoons
• Black Cardamom-4
• Garam masala powder-1 tablespoon
• Oil-3 tablespoons



Serving In Process

• Tomatoes-3 large ones

Steps For Preparation

• Clean all the leafy vegetables and wash them thoroughly.
• Cut them into fine manner(very small in size).
• Put them in a pressure cooker.
• Cook them for 30 minutes without pressure.
• Green chillies should be finely cut into round pieces.
• Remove the dry covering from the garlic cloves and cut them also into fine pieces.
• Cut ginger also into small pieces.
• Remove the lid of the pressure cooker after sometime.
• Add green chillies.garlic and ginger pieces into the pressure cooker and cook for another 10 minutes.
• Let all the water be vapourised from the leaves.
• Leave it for overnight.
• Take an onion and cut into small pieces.
• Take a wok and add oil into it.
• Add crushed black cardamoms and cumin seeds into it.
• After few seconds, add onions and saute them till they are translucent and pink in colour.
• Add tomatoes and stir them well with onions.
• Take a heavy bottom ladle and an utensil.
• Take out some boiled leafy vegetables and place them in the utensil.
• Mash the leafy vegetables lightly with the ladle.
• Add the corn flour into the mashed leafy vegetables and mix them well.
• Add the mixture of mashed leafy vegetables and corn flour into the wok.
• Add salt, red chilli 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.