Mustard greens contain many health-boosting antioxidants like beta carotene, which can protect our skin and lower risk factors of diabetes. The greens are also a great source of several B vitamins, including thiamine (B1,) niacin (B3,) and pyridoxine (B6.) A serving also offers high amounts of Vitamin K.
Mustard greens are rich in fibre that facilitates weight loss. They also make for a good detox food. According to the book, ‘Healing foods’, “the antioxidant beta-carotene and vitamins C and K help neutralize toxins and remove them from the body, providing effective detox support’.
- 2 bunches of Mustard Greens
- 1 medium Red Onion
- 2 medium Tomatoes
- 1 to 2 medium Green Chilies
- 1 to 2 cloves of Garlic (optional)
- 1 tsp. Olive Oil or Mustard Oil
- 1 pinch Asafetida (hing)
- 1/4 to 1/2 tsp. Turmeric Powder
- 1/2 to 2/3 tsp. Red Chili Powder
- 1/2 tsp. Salt
Fresh Mustard Greens Bunches!
Wash and trim each and every mustard leaf of the two bunches.
Quickly check the individual mustard leaf for any bug or insect.
Using a sharp kitchen knife, chop the mustard leaves into thin strips. We may also tear them apart with our hands, into small pieces
In a heavy bottom pan, on a medium heat, put oil, asafetida, onions, tomato, green chilies, turmeric, red pepper and salt.
Adjust the heat to low-medium, cover the pan, and let it cook for 5 minutes.
Until tomatoes get tender…
Add chopped mustard greens to it…
Combine and let it cook for good 15 minutes over low-medium heat. Occasional stir and crush the leaves using a ladle.
Finally, it turns into a soft and coarse mustard saag. We may also grind it in a grinder jar. I personally prefer like this only.
Transfer it to a serving bowl, topped with some fried whole red peppers.
Notes: I served it with plain phulka, white radish, and buttermilk.
White Radish 😊
The ideal combination is Sarsoan Saag and Makka Roti or Corn Flour Flatbread. I love making Corn Flour Flatbreads and for sure will share to create the same with an easy trick. The only time taking part of the recipe is to clean and chop the mustard greens but it’s worth it. I would say it’s a MUST TRY recipe.
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