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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 .
Bacopa monnieri in Hyderabad, India. Bacopa monnieri is a non-aromatic herb. The leaves of this plant are succulent, oblong, and 4–6 mm (0.16–0.24 in) thick. Leaves are oblanceolate and are arranged oppositely on the stem.
Hygrophila auriculata (Sanskrit: gokaṇṭa, Bangla (বাংলা নাম): kulekhara (কুলেখাড়া) [2] kokilākṣa) [3] [4] is a herbaceous, medicinal plant in the acanthus family that grows in marshy places and is native to tropical Asia and Africa.
Mustard is widely grown in the region for the plant's leaves, seeds and seed oil. It is harvested in winter and spring, making sarson ka saag a popular warming dish in the cooler months. [13] [14] [15] There are many recipes for the dish, usually cooking the leaves in oil or clarified butter [16] with spices such as garlic, ginger and chilli ...
There are two varieties - green and red. The stem of the Basella alba is green with green leaves and the stem of the cultivar Basella alba 'Rubra' is reddish-purple; the leaves form green and as the plant reaches maturity, older leaves will develop a purple pigment starting at the base of the leaf and work towards the end. The stem when crushed ...
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 ...
Centella asiatica, commonly known as Indian pennywort, Asiatic pennywort, spadeleaf, coinwort or gotu kola, [3] is a herbaceous, perennial plant in the flowering plant family Apiaceae. [2]
Spinach is eaten raw, in salads, and cooked in soups, curries, or casseroles. Dishes with spinach as a main ingredient include spinach salad, spinach soup, spinach dip, saag paneer, pkhali, ispanakhi matsvnit, and spanakopita. In classical French cuisine, a spinach-based dish may be described as à la Florentine. [20]