Traditional recipe of ‘Ghotma’ saag! Fragrance of ghee and tadka of garlic, make Sondha-Sondha gram greens like this – Read

Green leafy vegetables not only taste good in winter, but they are also a treasure trove of nutrition. Gram greens are also very nutritious in winter. In villages, people chew the tender leaves of green gram raw in the fields along with chutney and salt. There is a different pleasure in preparing and eating fresh gram saag in the cold season. Its taste is slightly astringent, but if prepared with spices and keeping some tips in mind, it tastes very tasty. In this article we will learn the Purvanchal style traditional recipe of chana saag. If you prepare saag in this way, it will not only be high in nutritional value but will also taste amazing.

Like gram, many vitamins and minerals including iron, fiber are also found in its greens. Due to its warming effect, it is also beneficial in winters. It is cooked with ingredients like mustard oil, garlic, onion and green chilli, which makes it even more tasty and healthy. So let’s see the recipe.

What are the ingredients required?

To make Creamy Ghotma Saag, you will need half a kilogram of gram greens and along with it, take 250 grams of Bathua (it does not add astringency to the greens), 10-12 cloves of garlic, 3-4 green chillies, 1 glass of water, 1/4 cup of gram flour or corn flour + 1/2 cup of water, 1 cup of green peas,

Ingredients for Tadka

4 spoons mustard oil, 12-15 garlic cloves, 2 green chillies, 2 dry red chillies, two pinches of asafoetida. Now know the method of making saag. If you want to make this saag in a traditional way, then an earthen pot is best, in which the saag tastes amazing.

Chana ke saag recipe

• First of all, you have to break and clean the thick stalks of Bathua and along with this, clean the gram greens and then chop them after washing.
• If the earthen pot is new then add salt to it and wash it thoroughly so that there is no sand or soil inside it. Now add gram greens and bathua and also add salt, garlic and green chillies. Add half a glass of water in it.
• When the greens are cooked well, then knead it well with a wooden spoon so that it becomes completely smooth. After this you have to add green peas in it.
• Dissolve gram flour or maize flour in water and add it to the vegetables. After this, cook the greens for some more time until the peas melt.
• Adding maize flour or gram flour will give a good thickness to the saag and also enhances the taste. Now it is the turn to add tempering to the saag.
• If you want, you can apply the tadka traditionally in an earthen pot, or you can make the tadka in a pan and add it directly to the greens.
• For this, take out the greens in another vessel and heat mustard oil in the vessel also till it smokes. Now first add chopped garlic to it and fry it until it turns golden.
• When the garlic is roasted, break dry red chillies into it and fry them. Add asafoetida last and then immediately add greens and stir.
• After applying the tempering, the greens have to be covered immediately so that the entire aroma of the spices gets observed properly. Now serve hot chana saag with rice or roti made of millet, corn and rice.