Chane ka saag
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The tender leaves of the gram plant cooked down with ghee, garlic and green chillies, a winter green of the Haryana countryside.
Region: HaryanaOccasion: Winter mealsTime: 45 minServes: 4Vegetarian
Ingredients
- 500 g tender chickpea leaves (chane ka saag)
- 100 g spinach or bathua (optional, to soften the taste)
- 2 tbsp bajra or maize flour
- 2 green chillies
- 1 inch ginger
- 3 tbsp desi ghee
- 6 cloves garlic, chopped
- 1 onion, chopped
- Salt to taste
Method
- Pick the tender tops of the gram plants, wash well and chop.
- Boil the leaves (with the spinach or bathua, if using), green chillies, ginger and salt in a little water until very soft, about 20 minutes.
- Mash or churn the greens. Stir in the bajra or maize flour mixed with a little water and cook for 10 minutes to thicken.
- Heat the ghee and fry the garlic and onion until golden.
- Pour this over the saag and serve with bajra or maize roti and white butter.
History
When the gram crop is young in winter, farmers pinch off the tender tops. This makes the plants branch and gives the family fresh greens.
Significance
Chane ka saag is a seasonal dish of the fields and is especially loved in rural Haryana with bajra roti.