Mustard Greens Gravy

Try this Mustard Greens Gravy next time you’re wondering what to make with these greens. Spinach and tamarind tone down the slightly bitter taste of mustard greens (sarson), and make it a healthy dish to add to your meals. This curry, known as “sarson ka saag” in Hindi, is very popular in North India.

Mustard greens, like collard and kale, help lower cholesterol. They contain glucosinolates, which are phytonutrients that protect against cancer.

Servings: 2-3
Cooking Time: 20 minutes

Ingredients

• 4 cups mustard greens (sarson), rinsed and chopped
• 2 cups spinach, rinsed and chopped
• 1/2/4 cup onions, finely chopped (optional)
• 1-inch piece ginger, finely chopped
• 1 green chilli, chopped
• 1 tsp tamarind paste
• 1 tbsp corn flour or chickpea flour (besan)
• 1 small piece jaggery
• Salt to taste

For Seasoning

• 3 tsp mustard oil or ghee (clarified butter or vegetable oil)
• Asafoetida powder (hing), a pinch
• 1 green chilli, finely chopped1/2 cup onions, finely chopped
• 1/2 tsp red chilli powder

Preparation

1. In a saucepan, cook the mustard greens, spinach, ginger, green chillies, salt, and tamarind with 1/4 cup water for 2-3 minutes or until the greens are tender. Or cook in the pressure cooker for 1 whistle. Remove in a bowl and let cool.
2. In a blender, grind the cooked mustard and spinach greens to a coarse paste.
3. Heat oil in a medium pan. Add the asafoetida, green chilli, and onions, and saute on low heat until translucent or lightly browned.
4. Add the red chilli powder and saute for 1 more minute. Remove the onions in a bowl.
5. Add the greens and jaggery and cook for 3-4 minutes. Make a paste of the corn or chickpea flour and add it to the mustard greens gravy, and cook for 2-3 minutes until the raw flavor is gone.
6. Garnish the mustard greens gravy with the sauteed onions, and serve hot with plain rice or roti.

Category: Vegan Gravy Curry Recipes - Members, Vegetarian Gravy Curry Recipes - Members