Sarson ka saag
South Asian dish
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Through Indian subcontinent
Name
The dish is known as sarson ka saag in Hindi and Urdu, saron da saag (or sareyan da saag) in Punjabi, sarsav nu shaak in Gujarati, and sariso saag in Maithili.
Sarson, sarhon, sareyan, and other names are derived from the Sanskrit word sarṣapa, 'mustard'. Saag and shaak are derived from the Sanskrit word śāka, 'greens; vegetable leaves'.
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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.
There are many recipes for the dish, usually calling for the leaves to be cooked in oil or clarified butter (ghee) with spices such as garlic, ginger and chilli. Other spices may be used, varying according to region and taste.
Accompaniments
The dish is often served with bread such as makki ki roti or bajra ki roti.