Discover a delicious and nutritious recipe for Healthy Mixed Greens Saag. This dish combines spinach, bathua, carrot, and beetroot for a burst of flavors. It’s a fantastic addition to your healthy meals.
Try our other saag recipes: Noni Saag, Palak Saag
Ingredients
- Spinach – 250 grams
- Bathua (Pigweed) – 250 grams
- Carrot – 1
- Beetroot – 1/2
- Chopped garlic – 1 tablespoon
- Dry Red Chili – 1
- Mustard oil – 1 teaspoon
- Salt to taste
Method
- Gently separate the spinach and bathua leaves from the bunch, discarding any damaged or yellow leaves. Place the leaves in a large bowl. Fill it with enough water to fully submerge the leaves.
- Swirl the leaves in the water, allowing any dirt or sand to settle at the bottom. Lift the leaves out of the water. Discard the water and refill the bowl with fresh water. Repeat the process until the water has turned clear. Place the cleaned spinach leaves in a colander or sieve to drain excess water. Your leaves are now clean and ready to be used in your dish.
- Now, rinse the carrots and beetroot under cold running water to remove any dirt. Trim both ends of the carrot and beetroot using a knife. Hold the vegetable peeler, peel beetroot and carrots lengthwise. Keep aside.
- Heat oil in a pan and add dry red chili and chopped garlic.
- Once they splutter, add spinach, bathua saag, beetroot and carrot sliced and salt. Mix and cover, continue to cook on medium heat.
- Once the spinach is tender cook on full flame uncovered until the water is completely absorbed. Make sure there are no liquids in the pan once the spinach leaves are cooked. Turn off the flame.
- Serve with hot white rice.
