Nari, kardi or water spinach saag is a seasonal leafy veggitable which is usually available around July - August.
This saag needs a thorough cleaning as it may be infected with micro insects thriving in monsoons.
Nari saag is commonly sowed on the coast around lakes or rivers which is why chances of it being infected with micro insects are high, however now days it's also being sowed in farms where it is more likely to remain insect free.
I remember the good old days of my childhood when we use to consume it for our breakfast with paranthas.
This saag is also very popular for it's special place in pooja (harchath) where it is consumed with tinni pasai rice & curd amd it tastes amazing.
With the advancement towards nuclear family culture and also because only few have a taste for it, nari saag is rarely available and prepared at home.
It is easy to cook and you can also make nari saag paranthas.
all kinds of saag must be thoroughly washed.
Preparation Time:- 20 minutes
Cooking Time:-10 minutes
Serves:- 4
Ingredients:-
- A medium bunch of nari ka saag
- 1tbsp fenugreek seeds
- 2tbsp chopped garlic
- 2 whole red chili
- Salt to taste
- 1tbsp mustard oil
Recipe prrocedure :-
- First you need to clean the saag very carefully.
- Once all the leaves cleaned wash it through the running water at least 3 to 4 times.
- Put the saag in a strainer for 5 minutes as all the water drain.
- Now cut the saag .
- Heat Heat oil in a kadhai add methi dana as they crackle add garlic stir until brown add broken red chili and saag, mix it well add salt again giive a stir.
- Cover and cook on medium heat till it done.
- Make sure that all the water evaporate.
- Serve hot with paratha or chapati.
Note:-
- Always choose fresh saag.
- Clean and wash properly.
- You can add diced potatoes as per your choice.
- It can be served with steamed rice.
