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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 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 ...
Saag is a winter and spring delicacy; it is one of the most popular dishes of Punjab. Eggplant: Baingan bharta is similar to baba ghanoush in the way the eggplant is prepared by roasting and peeling the skin off, but much richer, with the incorporation of much cooked tomato, browned onion and a variety of spices instead of tahini .
South Asian cuisine encompasses a delectable variety of sub-cuisines and cooking styles that vary very widely, reflecting the diversity of the Indian subcontinent, even though there is a certain centrality to the general ingredients used.
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English name Scientific name Image Bondha-Kobi, Bondhakobi Cabbage: Brassica oleracea Capitata Group Ful-Kobi, Phulkobi Cauliflower: Brassica oleracea Botrytis Group Ul-Kobi, Oolkobi Knolkhol or Kohlrabi: Brassica oleracea Gongylodes Group Alu Potato: Solanum tuberosum: Kath-Alu, Thaa in Bodo Yam Dioscorea alata: Mitha-Alu, Ronga aloo Sweet ...
The serum-ascites albumin gradient or gap (SAAG) is a calculation used in medicine to help determine the cause of ascites. [1] The SAAG may be a better discriminant than the older method of classifying ascites fluid as a transudate versus exudate. [2] The formula is as follows: SAAG = (serum albumin) − (albumin level of ascitic fluid).
[27] [28] [29] Some traditional leafy vegetables or Saag are Khesari, Kohnda, Koinar, Methi, Munga, Poi, Putkal and Sarla saag. [30] Some wild edible wild flowers are as Jilhur phool and Sanai phool (Crotalaria juncea). Gunda is a traditional dish which is a powder of leafy vegetables which are dried and grinded and made into soup with rice water.