Sat Varga Saag - Curry From Seven Different Kinds Of Leafy Vegetables

I more often than not tasted the normal Saag arranged by the Punjabis. I was flabbergasted when Gagan, old buddy, referenced about it. I was pondering what may be the seven assortments of leaves which are utilized in the readiness of this Sat Varga Saag.
The words "Sat" in Punjabi implies seven and "Varga" implies separated. Therefore, the curry gets its name from the seven various types of leaves utilized really taking shape of the dish.


The Recipe For Sat Varga Saag

Fixings Required

Sarson Ka Saag or Mustard leaves-4 clusters

Spinach-2 clusters

Chenopodium collection - 1 cluster

Soya or Lao coriander-1 cluster

Radish leaves-1/2 cluster

Beetroot leaves-1 cluster

Turnip leaves-1 cluster

Salt-2 tablespoons

Garlic cloves-20-25

Green Chillies-10-12

Ginger-1 major piece

Onion-2 huge ones

Red Chili powder-2 tablespoons

Cumin seeds-1 tablespoon

Corn flour-3 tablespoons

Dark Cardamom-4

Garam masala powder-1 tablespoon

Oil-3 tablespoons

Tomatoes-3 huge ones

Ventures For Preparation

Clean all the verdant vegetables and wash them altogether.

Cut them into fine manner(very little in size).

Place them in a weight cooker.

Cook them for 30 minutes without weight.

Green chillies ought to be finely cut into round pieces.

Expel the dry covering from the garlic cloves and cut them likewise into fine pieces.

Cut ginger likewise into little pieces.

Evacuate the top of the weight cooker after at some point.

Include green chillies.garlic and ginger pieces into the weight cooker and cook for an additional 10 minutes.

Give all the water a chance to be vapourised from the leaves.

Abandon it for medium-term.

Take an onion and cut into little pieces.

Take a wok and include oil into it.

Include pounded dark cardamoms and cumin seeds into it.

Following couple of moments, include onions and saute them till they are translucent and pink in shading.

Include tomatoes and blend them well with onions.

Take a substantial base spoon and an utensil.

Take out some bubbled verdant vegetables and place them in the utensil.

Pound the verdant vegetables softly with the scoop.

Include the corn flour into the pounded verdant vegetables and blend them well.

Include the blend of pounded verdant vegetables and corn flour into the wok.

Include salt, red bean stew powder and garam masala.

Blend them well again and cover the wok.

Lower the fire of the gas burner.

Expel the wok from the gas stove and serve the curry with Indian bread or rotis.

The bubbled verdant vegetable can be put away in the fridge for seven days' time. One may take out a little amount from it according to the prerequisite and relish it with white spread. It is typically cooked amid winter months. It is best to work experts and housewives. It has a decent number of supplements and is extremely clean.