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Saag

February 16, 2024

For the footballer, see Kaimar Saag.
For the medical term, see Serum-ascites albumin gradient.

Saag (Hindustani: [ˈsɑːg]), also spelled sag or saga, is an Indian subcontinental leafy vegetable dish eaten with bread such as roti or naan,[1][2] or in some regions with rice. Saag can be made from spinach, mustard greens, collard greens, basella, finely chopped broccoli or other greens, along with added spices and sometimes other ingredients such as chhena.

Saag
Alternative namesSaaga or tuna (Odisha),
shaag, shaak, saagwala
Region or statePunjab
Main ingredientsVarious kinds of edible plants
  •   Media: Saag

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.

Etymology edit

The word saag is derived from the Sanskrit word shaak (śāka) meaning leafy green vegetables.[5]

Variations edit

Odisha edit

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.

  • Kalama sāga (କଳମ ଶାଗ): Ipomoea aquatica (water spinach)
  • Kosalā/Khadā sāga (କୋସଳା ଶାଗ/ଖଡା ଶାଗ): prepared from amaranth leaves.
  • Bajji sāga (ବଜ୍ଜୀ ଶାଗ): Prepared from Amaranthus dubius leaves.
  • Leutiā sāga (ଲେଉଟିଆ ଶାଗ) Amaranthus viridis leaves and tender stems.
  • Pālanga sāga (ପାଳଙ୍ଗ ଶାଗ) spinach
  • Sāga chhena (ସାଗ ଛେନା): Greens, especially spinach, with cottage cheese
 
Saag Chhena, a spinach-based curry dish
  • Poi sāga (ପୋଈ ଶାଗ): prepared from basella leaves and tender stems.
  • Bāramāsi/sajanā sāga (ବାରମାସି/ ସଜନା ଶାଗ): prepared from leaves of the drumstick tree. Cooked with lentils or alone with fried onions.
  • Sunusuniā sāga (ସୁନୁସୁନିଆ ଶାଗ) Marsilea polycarpa leaves.
  • Pitāgama sāga (ପିତାଗମା ଶାଗ) Gilnus oppositifolius .
  • Pidanga sāga (ପିଡଙ୍ଗ ଶାଗ)
  • Kakhāru sāga (କଖାରୁ ଶାଗ): Prepared from leaves of the pumpkin plant.
  • Madarangā sāga (ମଦରଙ୍ଗା ଶାଗ): prepared from leaves of Alternanthera sessilis.
  • Sorisa sāga (ଶୋରିସ ଶାଗ) : Mustard greens
  • Methi sāga (ମେଥୀ ଶାଗ): prepared from methi or Fenugreek leaves and besara (mustard paste) cooked with vegetable.[6]
  • Matara sāga (ମଟର ଶାଗ): The inner coating of peas is removed and then chopped to make the saga.
  • Bahal sāga
  • Kular sāga
  • Bhader sāga
  • Jhirel dal sāga

Bengali edit

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 edit

[8]

Jharkhand edit

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

  • Beng saag
  • Bhaji saag
  • Kalmi saag
  • Khesari saag
  • Kohnda saag
  • Koinar saag
  • Methi saag
  • Munga saag
  • Palak saag
  • Pechki saag
  • Poi saag
  • Putkal saag
  • Sarla saag

Uttarakhand edit

Saags (Leafy greens) are an important part of the Garhwali, Kumaoni and Jaunsari cuisines of Uttarakhand. The abundance of leafy greens in the state are 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:

  • Kandali saag / Bicchu ghas ka saag / Sisun ka saag - saag prepared from young leaves of that familiar weed the stinging nettle. The leaves of the plant are first boiled in water, in order to render harmless their stinging hairs, before being ground into a paste and cooked with ghee, tomato and spices to flavour them. Nettle leaves so prepared are highly nutritious, containing essential minerals and large amounts of protein [11]
  • Lingdi ka saag: made using tender fern leaves.[10]

Haryana edit

  • Saag gosht or Hariyali Maans is a version of the dish prepared with meat often of mutton or lamb. This version of the dish is more common in the state of Haryana.[4] The meat is usually cooked in a Bhatthi (clay oven) before being marinated in the other ingredients.
 
Saag Maans or Hariyali Maans with Roti
  • In winters, saags of Channa/Cholia (chickpea leaves), Sarson (mustard), Methi (fenugreek), Palak (spinach), Bathua (chenopodium) are commonly cooked in Haryanvi households.[12][13] These saags are mainly eaten with millet breads like Makki ki roti & Bajra ki roti, smeared with ghee or butter.

Punjab edit

  • Saag is usually made with mustard leaves in Punjab, although spinach is common in other parts of the world. Saag is commonly served hot, usually with roti (wheat bread), chapati, makki ki roti, bajra ki roti and topped with clarified butter.

See also edit

References edit

  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. ^ a b "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. ^ . 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. ^ a b 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

February 16, 2024
saag, footballer, kaimar, medical, term, serum, ascites, albumin, gradient, hindustani, ˈsɑːg, also, spelled, saga, indian, subcontinental, leafy, vegetable, dish, eaten, with, bread, such, roti, naan, some, regions, with, rice, made, from, spinach, mustard, g. For the footballer see Kaimar Saag For the medical term see Serum ascites albumin gradient Saag Hindustani ˈsɑːg also spelled sag or saga is an Indian subcontinental leafy vegetable dish eaten with bread such as roti or naan 1 2 or in some regions with rice Saag can be made from spinach mustard greens collard greens basella finely chopped broccoli or other greens along with added spices and sometimes other ingredients such as chhena SaagSarson ka saag with makki ki rotiAlternative namesSaaga or tuna Odisha shaag shaak saagwalaRegion or statePunjabMain ingredientsVarious kinds of edible plants Media SaagIn 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 Contents 1 Etymology 2 Variations 2 1 Odisha 2 2 Bengali 2 3 Bihar 2 4 Jharkhand 2 5 Uttarakhand 2 6 Haryana 2 7 Punjab 3 See also 4 ReferencesEtymology editThe word saag is derived from the Sanskrit word shaak saka meaning leafy green vegetables 5 Variations editThis section is in list format but may read better as prose You can help by converting this section if appropriate Editing help is available December 2015 Odisha edit In Odia cuisine saga Odia ଶ ଗ is one of the most important vegetables It is popular all over the state A large variety of plants are used as saga in Odisha A list of the plants that are used as saga is as below Kalama saga କଳମ ଶ ଗ Ipomoea aquatica water spinach Kosala Khada saga କ ସଳ ଶ ଗ ଖଡ ଶ ଗ prepared from amaranth leaves Bajji saga ବଜ ଜ ଶ ଗ Prepared from Amaranthus dubius leaves Leutia saga ଲ ଉଟ ଆ ଶ ଗ Amaranthus viridis leaves and tender stems Palanga saga ପ ଳଙ ଗ ଶ ଗ spinach Saga chhena ସ ଗ ଛ ନ Greens especially spinach with cottage cheese nbsp Saag Chhena a spinach based curry dishPoi saga ପ ଈ ଶ ଗ prepared from basella leaves and tender stems Baramasi sajana saga ବ ରମ ସ ସଜନ ଶ ଗ prepared from leaves of the drumstick tree Cooked with lentils or alone with fried onions Sunusunia saga ସ ନ ସ ନ ଆ ଶ ଗ Marsilea polycarpa leaves Pitagama saga ପ ତ ଗମ ଶ ଗ Gilnus oppositifolius Pidanga saga ପ ଡଙ ଗ ଶ ଗ Kakharu saga କଖ ର ଶ ଗ Prepared from leaves of the pumpkin plant Madaranga saga ମଦରଙ ଗ ଶ ଗ prepared from leaves of Alternanthera sessilis Sorisa saga ଶ ର ସ ଶ ଗ Mustard greens Methi saga ମ ଥ ଶ ଗ prepared from methi or Fenugreek leaves and besara mustard paste cooked with vegetable 6 Matara saga ମଟର ଶ ଗ The inner coating of peas is removed and then chopped to make the saga Bahal saga Kular saga Bhader saga Jhirel dal sagaBengali edit In Bengali cuisine sag is one of the most important vegetables being popular throughout the state Most Bengalis eat at least one dish containing sag 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 sag is as below Kalmi sag Ipomoea aquatica water spinach Kosala khada sag prepared from amaranth leaves Bajji sag Prepared from Amaranthus dubius leaves Leutia sag Amaranthus viridis leaves and tender stems Palong sag spinach Puin sag prepared from basella leaves and tender stems Baramasi sojna sag prepared from leaves of the drumstick tree Cooked with lentils or alone with fried onions Sunusunia sag Marsilea polycarpa leaves Pitagama sag Helencha sag Enhydra fluctuans 7 Daata sag Peyanj sag prepared from spring onions Mulor sag Lal sag Lau sag Prepared from the leaves and stems of bottle gourd plant Kumro sag Prepared from leaves of the pumpkin plant Madaranga sag prepared from leaves of Alternanthera sessilis Sorshe sag Mustard greens Methi sag prepared from methi or fenugreek leaves and besara mustard paste cooked with vegetable Matara sag The inner coating of peas is removed and then chopped to make the saga Bihar edit Kalmi saag Munga saag Koira Saag Gandhari saag Koinar saag Chakod saag Sarla saag Chench saag Chimti saag Katai saag Dhhahdhhaa saag Golgola saag Khesaari saag Lathyrus sativus Poi saag Basella alba Palak saag Spinach Bathua saag Chenopodium album Methi saag Fenugreek 8 Jharkhand edit There are around 70 varieties of saag in Jharkhand 9 Some are as follows Beng saag Bhaji saag Kalmi saag Khesari saag Kohnda saag Koinar saag Methi saag Munga saag Palak saag Pechki saag Poi saag Putkal saag Sarla saagUttarakhand edit Saags Leafy greens are an important part of the Garhwali Kumaoni and Jaunsari cuisines of Uttarakhand The abundance of leafy greens in the state are 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 Kandali saag Bicchu ghas ka saag Sisun ka saag saag prepared from young leaves of that familiar weed the stinging nettle The leaves of the plant are first boiled in water in order to render harmless their stinging hairs before being ground into a paste and cooked with ghee tomato and spices to flavour them Nettle leaves so prepared are highly nutritious containing essential minerals and large amounts of protein 11 Lingdi ka saag made using tender fern leaves 10 Haryana edit Saag gosht or Hariyali Maans is a version of the dish prepared with meat often of mutton or lamb This version of the dish is more common in the state of Haryana 4 The meat is usually cooked in a Bhatthi clay oven before being marinated in the other ingredients nbsp Saag Maans or Hariyali Maans with RotiIn winters saags of Channa Cholia chickpea leaves Sarson mustard Methi fenugreek Palak spinach Bathua chenopodium are commonly cooked in Haryanvi households 12 13 These saags are mainly eaten with millet breads like Makki ki roti amp Bajra ki roti smeared with ghee or butter Punjab edit Saag is usually made with mustard leaves in Punjab although spinach is common in other parts of the world Saag is commonly served hot usually with roti wheat bread chapati makki ki roti bajra ki roti and topped with clarified butter See also editGhormeh sabzi Palak paneer Sarson ka saag Chhena NamulReferences edit 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 Saag Indian spiced spinach Whats4Eats com 2012 Retrieved 6 July 2012 Saag makes a tasty and nourishing meal when paired with chapati or naan served with makki ki roti Retrieved 29 March 2017 a b Food of Haryana Restaurants in Haryana Haryanvi Thali www haryanaonline in Retrieved 2022 06 20 Platts John T John Thompson 1884 A Dictionary of Urdu Classical Hindi and English dsal uchicago edu Retrieved 2022 06 19 Lokesh Dash Recipes Methi Saga Recipes OrissaSpider com Archived from the original on 2012 09 15 Enydra fluctuans Wikidata Q10800735 Bihari Cuisine by Mohita Prasad Saag Dishes Bawarchi com Archived from the original on 2007 10 13 Retrieved 2012 10 18 स ग म छ प ह स हत क र ज कई र ग क ह अच क दव झ रख ड म उगत ह 70 स ज य द प रक र क स ग jagran 26 August 2020 Retrieved 19 September 2022 a b 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 Flavours of the land Uttarakhand Tourism uttarakhandtourism gov in Retrieved 2022 06 20 Haryana India 1988 Haryana District Gazetteers Haryana Gazetteers Organization Some locally available green vegetables in Haryana are Channa Saag Sarson Saag Bathua in winter 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 Retrieved from https en wikipedia org w index php title Saag amp oldid 1191724416, wikipedia, wiki, book, books, library,

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