Soya saag is a treasure of taste and health, people do not know the way to make it! This is the recipe.

Be it the traditional kitchen of Rajasthan or the ancient medicine of Ayurveda, Soya Saag always holds a special place for its unique medicinal properties and digestion improving properties. This green vegetable with fine leaves not only enhances the taste but also makes the body healthy from inside. And this vegetable tastes amazing with roti, bajra roti, rice, porridge or khichdi.

Soya saag is considered very special due to its unique aroma, digestive properties and vitamin-rich texture. In Ayurveda it is described as having Ushna (hot) and Laghu properties. This home medicine is no less than a boon for people suffering from gas, flatulence and weak digestion. It is very helpful in gas, heaviness, digestion and weakness after delivery.

Soya greens not only enhance the taste, but it also eliminates many diseases from their roots. According to health expert Dr. Anju Chaudhary, consuming soya greens reduces gas and bloating. The carminative compounds present in it are very effective in removing gas, indigestion and heaviness of the stomach. Along with this it strengthens digestion. Its thermal properties improve the digestive system and food gets digested quickly.

It is beneficial in recovery after delivery. Soya greens strengthen the uterus and nourish the mother’s body. Its consumption is very beneficial for women. Because it is full of nutrition. Elements like Vitamin C, Calcium, Iron, Antioxidants are found in it.

This recipe is light, aromatic and beneficial for the stomach. Soya saag is often made with potatoes. Rural Lata ji has shared its easiest recipe. First of all, necessary ingredients have to be taken to make soya saag. Essential ingredients of Soya Saag: One big bowl of soya, two potatoes of medium size, one to two spoons of oil, half spoon of cumin, half spoon of turmeric, half spoon of red chilli, one spoon of coriander powder, salt as per taste, three to four cloves of garlic (chopped).

First of all, wash the soya leaves thoroughly and chop them finely. Keep in mind that thick sticks should be removed as they have less taste. Then heat some oil in the pan and add cumin seeds. If you like, fry the garlic lightly, this increases both the aroma and taste. Now add turmeric, red chilli and coriander powder and fry lightly. Now mix the potatoes well with the spices and fry for 2 to 3 minutes so that it gets a light coating. Now add chopped soya, add salt and mix well. Soya releases its water as soon as it is cooked, so there is no need to add water. Now cover and cook on low flame for 10 to 12 minutes. Keep stirring in between. When the potatoes are soft and the soya is completely melted, turn off the gas.