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As soon as the winter season arrives, the fragrance of greens starts spreading in every house, but many times the same greens become bitter or gritty. Actually, the taste of saag is not determined by the spices but by the way of preparation. Grandmothers’ home remedies did not involve measurements, yet the greens always turned out delicious. If you follow the right method then the saag becomes aromatic and full of taste every time.
The taste of greens is first determined by the place from where you buy it. While taking mustard, spinach or fenugreek, avoid leaves that are too yellow, withered or rotten. Grandmothers always used to say that the fresher the vegetables are, the more delicious and aromatic they will be. Also, do not take greens that are too wet, because they spoil quickly and spoil the taste while cooking.
Often people wash the greens once or twice and keep them for cooking directly or cut them before washing, and this is the biggest mistake. First of all, clean the greens thoroughly so that there is no grass left in it. In leafy vegetables, soil remains hidden in the veins of the leaves, hence it is very important to wash the greens 4-5 times in water before cutting them. Keep washing until the water looks completely clear. By doing this, the vegetables will not get gritty and the taste of food will also not be spoiled.
In many homes, greens are boiled so much that both its color and taste are lost. Grandmothers’ method was to cook the greens just enough to soften them but keep their color green. Vegetables can also become bitter due to excessive boiling. Therefore, always cook the vegetables on low flame and check them from time to time so that it does not get overcooked.
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It is very important to cover the pan or pan while cooking the vegetables. This keeps the steam inside and the greens melt well in their own water. Grandmother used to say that by cooking covered, the aroma of the vegetables does not evaporate and the nutrients also remain more preserved. If greens are cooked uncovered, they may dry out and their taste may become dull.
Many people add salt and spices to the vegetables in the beginning itself, which spoils its taste. Applying salt and tempering only after the greens are cooked is considered the best way. By doing this the vegetables do not spoil for long. This is the reason why in many homes, greens are kept without tempering and fresh tempering is applied at the time of eating.
The real taste of saag is hidden in its seasoning. The tempering applied by adding garlic, red chilli, ginger and a little asafoetida in desi ghee makes the greens lively. Grandmothers always used to say that if tadka is applied on top then both the aroma and taste gets doubled. Apply tadka as per requirement, this will keep the saag light and tasty as well.
If there is too much greens then it can be kept in the refrigerator without seasoning. Saag lasts comfortably for 2-3 days. Just before eating, heat it lightly and apply fresh tadka. This will keep the greens from looking stale. This is the old home method, which gives fresh taste every time and also does not harm health.
