The Sarson or Mustard Greens season has officially begun, and I’m acquiring a fresh batch every weekend from the local market. Believe it or not, I have cooked Makai di Roti and Sarson ka Saag three times in the last ten days, and it remains my quintessential winter favourite. I recall having one of the best Sarson Ka Saag nearly a decade ago while biking through the Punjab countryside during peak winter, and I vividly remember the taste and freshness of the dish at a highway Dhaba near Ludhiana. That taste still lingers in my mind. Even after preparing three batches of mustard greens over the past ten days, I still had some left, so I decided to make a simple subzi – Alu Sarson Bhaji. With a few easily available ingredients, this humble vegetable dish is elevated to the next level. So this weekend, if you get a chance to pick up a fresh bunch of Mustard Greens, go ahead and do so. You will surely thank me later. Happy Cooking.
Ingredients:
Mustard Greens ( Sarson ) – 250 gm
Potato – 2
Onion – 1
Tomato – 1
Dill seeds – 1/2 tsp
Ginger ( finely chopped ) – 1 tbsp
Green Chillies ( finely chopped ) – 1 tbsp
Cardamom – 1
Garlic ( finely chopped ) – 1 tbsp
Cumin – 1/2 tsp
Turmeric powder – a pinch
Red Chilli powder – 1 tsp
Garam masala powder – 1/2 tsp
Mint leaves – a few
Coriander fresh – a few sprigs
Sesame Oil – 20 ml
Salt – to taste
Method:
1 ) Clean the mustard leaves and chop them finely.
2 ) Cut potatoes and chop the onion and tomato finely.
3 ) Heat oil. Add the onion, tomato & potato. Add cumin, turmeric, dill seeds, green chillies, cardamom, red chilli powder and garlic. Saute for two minutes on a medium flame.
4 ) Add the mustard greens and mix well. Add a little water and salt. Cover and cook on slow fire till done and the consistency is dry. Remove from flame. Add garam masala & mint leaves. Mix well and serve hot.
