Arabi leaves ki saag. Chaulai Ka Saag is one way of cooking healthy amaranth leaves. It is a stir fry dish of this leaves with chillies and spices, and can be rustled together in minutes. The dish can be enjoyed with plain rice and Dal Amritsari. on the side or eaten with chapattis and rotis.
Colocassia, a vegetable that many are wary of because they are not sure how to get rid of its gooeyness, transforms into a spicy delicacy here!
Prepared in true Rajasthani style, Arbi ka Saag can be served as a starter or as a subzi with the main course.
Into a pan, add oil followed by onion, garlic green chillies and ginger to saute As the onion turns golden add the tomatoes and saute well.
You can cook Arabi leaves ki saag using 6 ingredients and 2 steps. Here is how you cook it.
Ingredients of Arabi leaves ki saag
- Prepare 7-8 of Arabi patte.
- Prepare 1bowl of Tomato chopped.
- Prepare 1tsp of Chopped garlic.
- Prepare 1 tsp of Chopped green chilli.
- You need 2 tsp of Oil.
- Prepare to taste of Salt according.
Cool and add to the blender with the chopped radish leaves, blend smooth. Beetroot Ka Saag is one of the healthiest and delectable dishes which is inspired by home style cooking. It is prepared by combining Beetroot stalk leaves with Garlic, Peas, chopped Cilantros and Nigella seeds. It is a pure comfort food which can be enjoyed with Dal-Chawal.
Arabi leaves ki saag instructions
- Wash and clean the arabipatte, then heat the oil in a chopped pan in small portions, add garlic and green chillies in it until it turns brown..
- Then cook the Arbi leaves with the fear of tomatoes and salt, when cooked well, you will mix them..
This Arbi ke patte ki sabzi is a nice change from the regular green leaves. In this recipe, huge arbi leaves (called Elephant eras in English!) are rubbed with besan or gram flour paste, steamed, cut and then sautéed with spices. It is great as a snack or a meal accompaniment. Sarson ka Saag is a vegetarian dish which is made using seasonal mustard leaves along with other leafy veggies like bathua (Chenopodium or pigweed), spinach and radish leaves. Bring the simmering sarson ka saag to a boil and pour on the tempering, Stir to serve; Remove to a bowl, garnish with juliennes of ginger, sprinkle garam masala powder.
