One can never stress enough the importance of incorporating green leafy vegetables in our diet. I feel Indian cuisine is maybe unique in its use of all kinds of saag/leafy vegetables.
Come winter and the markets are flooded with varieties of saag be it spinach, mustard, fenugreek, bathau etc. These are just a few of the common ones that most of us are familiar with.
We Bengalis have a very interesting tradition. The day before Diwali we make a dish called “chodoh shaag” which means 14 kinds of saag. We cook all 14 varieties together. With growing urbanization it is extremely difficult to find 14 different varieties. Apart from the ones commonly found we also use mooli saag, matar saag etc. On a different note it is worth mentioning that matar ka saag is also very delicious.
Bathua saag is also known as Lamb’s quarter. It is a winter leafy variety which is a distant cousin of the spinach. Needless to say it is a good source of vitamins, minerals, iron, fibre, potassium and phosphorus.
Ingredients
1 bunch bathua, chopped
1 medium baigan, cubed
3 tbsp mustard oil
1 tsp kalonji
2 green chillies, slit
½ tsp turmeric powder
Salt to taste
Wash the chopped saag at least thrice to remove any dirt or grime. Heat the mustard oil. Add the kalonji and slit green chillies. Saute the brinjal pieces. Add the chopped saag. Lower heat, cover and cook till the saag is wilted. Add the turmeric powder and salt. Saute for a few minutes.
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