"Chaulai Green Saag Amaranth | Vegetable Seeds "

Chaulai Green Saag" refers to a dish made with green amaranth, also known as green chaulai or simply amaranth greens. This leafy vegetable is widely used in South Asian cuisine and is valued for its nutritional benefits and versatile flavor.

Characteristics of Green Amaranth:

• Appearance: Green amaranth has vibrant green leaves and stems. The leaves are typically tender and have a slightly earthy flavor.
• Flavor: The flavor is mild and slightly peppery, which becomes richer when cooked.
• Nutritional Value: Green amaranth is packed with vitamins A, C, and K, as well as minerals like iron, calcium, and magnesium. It also provides dietary fiber and protein.

Recipe for Chaulai Green Saag:

Here's a simple recipe for making Chaulai Green Saag:

Ingredients:

• Green Amaranth Leaves (Chaulai Saag): 2-3 bunches, washed and chopped
• Onion: 1 large, finely chopped
• Tomato: 1-2, chopped (optional, for added flavor)
• Green Chili: 1-2, finely chopped (adjust to taste)
• Garlic: 2-3 cloves, minced
• Ginger: 1-inch piece, minced
• Cumin Seeds: 1 teaspoon
• Mustard Seeds: 1/2 teaspoon (optional)
• Turmeric Powder: 1/2 teaspoon
• Coriander Powder: 1 teaspoon
• Garam Masala: 1/2 teaspoon (optional)
• Salt: To taste
• Oil or Ghee: 2 tablespoons

Instructions:

1. Prepare the Amaranth: Wash the green amaranth leaves thoroughly to remove any dirt. Remove any tough stems and chop the leaves coarsely.

2. Heat Oil: In a large pan, heat the oil or ghee over medium heat.

3. Sauté Spices: Add cumin seeds and mustard seeds (if using) to the hot oil. Let them sizzle for a few seconds.

4. Add Aromatics: Add the chopped onions and cook until they become translucent. Then add the minced garlic, ginger, and green chili. Sauté for another minute until fragrant.

5. Tomatoes (Optional): If using tomatoes, add them now and cook until they soften and the oil starts to separate.

6. Spice Powders: Add turmeric powder, coriander powder, and salt. Stir well to combine.

7. Add Amaranth: Add the chopped green amaranth leaves to the pan. Stir to mix with the spices.

8. Cook: Cover and cook on low heat for about 10-15 minutes, stirring occasionally, until the leaves are wilted and cooked through. You can add a splash of water if the mixture looks too dry.

9. Finish: Once the amaranth is cooked and most of the moisture has evaporated, adjust seasoning if needed and stir in garam masala if using.

10. Serve: Serve hot with roti, paratha, or rice.

Tips:

• Texture: Green amaranth tends to cook down significantly, so use a generous amount to get a good yield.
• Variations: You can add other vegetables or spices according to your preference. For example, potatoes or peas can be added to the dish for extra flavor and texture.