Saag

Last updated
Saag
Punjabi Sarsoon Ka Saag.JPG
sarson ka saag with makki ki roti
Alternative namesSaaga or tuna (Odisha),
shaag, shaak, saagwala
Region or state Bengal, Bihar, Haryana, Jharkhand, Odisha, Punjab, Sindh, Uttarakhand
Main ingredientsVarious kinds of edible plants

Saag also spelled sag or saga, is a leafy vegetable dish from the Indian subcontinent. It is eaten with bread, such as roti or naan, [1] [2] or in some regions with rice. Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena.

Contents

In India, it is common, especially in the state of Odisha, where it is eaten with pakhala. In the Shree Jagannath Temple of Puri, saag is one of the dishes offered to Jagannath as part of Mahaprasad. Saag is also common in West Bengal and other regions of North India, where the most common preparation is sarson ka saag (mustard plant leaves), which may be eaten with makki ki roti, a yellow roti made with maize flour. [3] Saag gosht or hariyali maans (spinach and mutton) is a common dish in the North Indian state of Punjab. [4] In Pakistan, it is most commonly eaten in the Punjab province along with Makki ki roti, made from freshly ground corn flour, and fresh buffalo or cow butter or ghee.

Etymology

The word saag is derived from the Apabhraṃśa, Prakrit word 'sāgun' and Sanskrit word shaak (śāka) meaning leafy green vegetables. [5]

Variations

Odisha

In Odia cuisine, sāga (Odia : ଶାଗ) is one of the most important vegetables. It is popular all over the state. A large variety of plants are used as sāga in Odisha. A list of the plants that are used as sāga is as below.

Saag Chhena, a spinach-based curry dish Saag Paneer.jpg
Saag Chhena, a spinach-based curry dish

Bengali

In Bengali cuisine, sāg is one of the most important vegetables, being popular throughout the state. Most Bengalis eat at least one dish containing sāg at lunchtime every day - usually fried or accompanied by a little gravy (jhol) and served with rice. A list of the plants that are used as sāg is as below.

Bihar

[8]

Jharkhand

There are around 70 varieties of saag in Jharkhand. [9] Some are as follows:

Uttarakhand

Saags (Leafy greens) are an important part of the Garhwali, Kumaoni and Jaunsari cuisines of Uttarakhand. The abundance of leafy greens in the state is because of fertile land and forested land. Saags of Sarson (Mustard), Palak (spinach), Mooli (Radish) are common [10] but exclusive saags cooked in the state are:

Haryana

Saag Maans or Hariyali Maans with Roti Mutton saag.jpg
Saag Maans or Hariyali Maans with Roti

Punjab

See also

References

  1. ↑ Anderson, E.N (2019). Asian Cuisines Food Culture from East Asia to Turkey and Afghanistan. Berkshire Publishing Group. p. 40. ISBN   9781614728467. Spinach greens, or Palak saag, is a traditional winter dish from the Punjab region of northern India and Pakistan
  2. ↑ "Saag (Indian spiced spinach)". Whats4Eats.com. 2012. Retrieved 6 July 2012. Saag makes a tasty and nourishing meal when paired with chapati or naan.
  3. ↑ "served with makki ki roti" . Retrieved 29 March 2017.
  4. 1 2 "Food of Haryana, Restaurants in Haryana, Haryanvi Thali". www.haryanaonline.in. Retrieved 2022-06-20.
  5. ↑ Platts, John T. (John Thompson) (1884). "A Dictionary of Urdu, Classical Hindi, and English". dsal.uchicago.edu. Retrieved 2022-06-19.
  6. ↑ Lokesh Dash. "Recipes Methi Saga Recipes". OrissaSpider.com. Archived from the original on 2012-09-15.
  7. ↑ Enydra fluctuans, Wikidata   Q10800735
  8. ↑ "Bihari Cuisine by Mohita Prasad: Saag Dishes". Bawarchi.com. Archived from the original on 2007-10-13. Retrieved 2012-10-18.
  9. ↑ "सागों में छिपा है सेहत का राज, कई रोगों की है अचूक दवा; झारखंड में उगते हैं 70 से ज्यादा प्रकार के साग". jagran. 26 August 2020. Retrieved 19 September 2022.
  10. 1 2 Singh, Rocky; Sharma, Mayur (2014-07-25). Highway on my Plate - II: the indian guide to roadside eating. Random House India. ISBN   978-81-8400-642-1.
  11. ↑ "Flavours of the land | Uttarakhand Tourism". uttarakhandtourism.gov.in. Retrieved 2022-06-20.
  12. ↑ Haryana (India) (1988). Haryana District Gazetteers. Haryana Gazetteers Organization. Some locally available green vegetables in Haryana are Channa Saag, Sarson Saag, Bathua in winter...
  13. ↑ K.S. Bhoria (1983). Haryana District Gazetteers : Gurgaon. Chandigarh, Revenue Department. Winter vegetables of Gurgaon (Haryana) include a wide range of vegetables such as (a) root crops like radish, turnip, carrot; (b) leafy cole crops, like palak, methi and sarson ka saag
  14. ↑ "Saag, makai roti and makhan". Food and Festivals. Retrieved 2024-04-03.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.