Sarson Ka Saag In Uttar Pradeshi Style (indian Side Dish Made Of Mustard Leaves)
Makki di Roti and Sarson Da Saag is quite popular Indian Punjabi recipe. It is a winter food as Sarson (Mustard) and Makki (Maize) are cultivated in India during winter season. The very first time I had this was in a roadside Dhaba on my way to Chandigarh when I was 12 years old. I was a little skeptical the way it was presented to us….It was laid on a steel plate, the roti and sarson ka saag was really hot and it had small portions of pickle and crumbled onions on one side. I first looked at the plate and asked my Brother (who had been to Chandigarh many times) What it this?....There is no vegetable in it?....My brother started laughing and said, ‘It is Sarson ka saag’ ‘ It is their vegetable’…..and he persuaded me to finish it. I did not like it so much but I really liked the Mustard green colour of the saag. Actually after eating it over the years I have started liking it. Then Last winter I went to see my Nani (Grandmother) in Uttar Pradesh and one night, they served Makki ki roti with Sarson ka saag for dinner. The taste was a little different and I was curious to know the reason…..My Masi (Mother’s sister) told me that unlike Punjabi sarson ka saag, which has Spinach and Pigweed , In UP it is made of only Mustard leaves and to combat the pungent taste of the leaves cashew paste is added. So here goes the recipe for Sarson ka saag in UP style.