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Sarson ka saag
South Asian dish From Wikipedia, the free encyclopedia
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Sarson ka saag, also known as sarsa da saag and saron da saag, is a dish of mustard greens cooked with spices. It originated in the Indian subcontinent and is well known throughout the region.[2][3][4][5][6]
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Name
The dish is known as sarson ka saag in Hindi and Urdu, saron da saag (or sareyan da saag) in Punjabi,[7][4][8] sarsav nu shaak in Gujarati,[9] and sariso saag in Maithili.[10]
Sarson, sarhon, sareyan, and other names are derived from the Sanskrit word sarṣapa, 'mustard'.[11] Saag and shaak are derived from the Sanskrit word śāka, 'greens; vegetable leaves'.[12]
Ingredients and preparation
Mustard is widely grown in the region for the plant's leaves, seeds and seed oil. It is harvested in winter and spring, making sarson ka saag a frequently served warming dish in the cooler months.[13][14][15]
There are many recipes for the dish, usually calling for the leaves to be cooked in oil or clarified butter (ghee)[16] with spices such as garlic, ginger and chilli. Other spices may be used, varying according to region and taste.
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Accompaniments
The dish is often served with bread such as makki ki roti or bajra ki roti.[17]
See also
References
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