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In Odia cuisine, it is cooked with mustard paste to make "poi saaga rai". In Andhra Pradesh, a southern state in India, a curry of Basella alba and yam is made. In Gujarat, fresh big and tender leaves are washed, dipped in besan mix and deep-fried to make crispy pakodas called "poi na bhajia". The vegetable is used in Chinese cuisine. It has ...
English Botanical name Assamese Bengali Gujarati Kannada Malayalam Marathi Oriya Punjabi Sinhala Tamil Telugu Tulu Urdu Konkani Meitei Nepali Maithili Rajasthani; दाल (Dāl) Pulses/ Split beans / bean: দাইল (Dāil) ডাল (Ḍāl) દાળ (Dāḷ) ಬೇಳೆ (Bēḷe) പരിപ്പ് (Parippu) डाळ Ḍāḷ ...
Saag also spelled sag or saga, is an Indian and Pakistani cuisine leafy vegetable dish 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 .
In Central and Eastern Punjab, signature dishes include murgh/beef pulao, a fragrant rice dish cooked with spices and meat; saag, a mustard leaf-based dish traditionally paired with makai roti (maize flour flatbread); paye/kharoray, a slow-cooked stew made from the legs and joints of cow, goat, buffalo, or sheep; murgh cholay, a flavorful curry ...
The dish is known as sarson ka saag in Hindi and Urdu, saron da saag (or sareyan da saag in Punjabi, [7] [4] [8] sarsav nu shaak in Gujarati, [9] and sariso saag in Maithili. [10] Sarson, sarhon, sareyan, etc. derive from the Sanskrit word sarṣapa "mustard. [11] Saag/shaak derives from the Sanskrit word śāka "greens; vegetable leaves". [12]
One of the main crops is mustard or sarson: Its leaves are used to make sarson da-saag curry while its seeds are used for tempering and for making mustard oil, which is widely used as a cooking medium. Milk and dairy products such as dahi, paneer cream, butter and ghee are used. Butter is an important cooking medium apart from being consumed ...
The young fronds are stir-fried and used in salads. [6] [7]They may have mild amounts of fern toxins but no major toxic effects are recorded. [8]It is known as pakô ("wing") in the Philippines, [6] pucuk paku and paku tanjung in Malaysia, sayur paku or pakis in Indonesia, phak koot (Thai: ผักกูด) in Thailand, rau dớn in Vietnam, dhekia (Assamese: ঢেঁকীয়া) in ...
The technique of extending a relatively expensive ingredient (meat) by combining it with vegetables and/or lentils in the same recipe is widely employed in Persian cooking. ("Dhan" is Gujarati cereal dish mentioned in Kanhadade Prabandha in 1455 AD; [2] "Sak" (derived from Gujarati "shaak" meaning vegetable greens or cooked vegetables.) The ...