The winter season brings with a series of greens. During this time, our vegetable baskets see an abundance of fresh leafy vegetables that add color and nutrients to your daily diet. One such popular choice is mustard leaves, or as we popularly call it Sarsan’s greens. Paired with maize bread, ghee and good, it makes an ideal winter meal, especially in the northern part of India. However, today, the dish has broken all obstacles and makes a desirable option for all. But if you notice, you will find that people often complain about additional bitterness of the dish or water design while making at home. Are you also experiencing such obstacles while making Sarsan greens at home? If yes, then this article is only for you. Here, we have faced some common conflicts at home, making Sarsan’s greens. Let’s take through you.
Also read: 5 easy tips to enjoy Sarsan greens and maize bread on weight loss diet
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Common mistakes when making Sarsan’s greens: 5 tips to make Sarsan’s greens completely at home:
1. How to reduce Sarsan’s bitterness:
Mustard greens has a sharp taste profile, which makes the dish slightly bitter in nature. To make it down below, we suggest adding a good amount of spinach to the recipe.
2. How to keep Sarsan’s greens color:
Leafy greens contain volatile acids, which should be allowed to avoid the dish to prevent color from losing color. The best practice is to expose and cook greens.
3. How to avoid the texture of Sarsan’s greens:
Ideally, the taste of saag is best when it is smooth and has a thick texture. But you will often find people watering people in nature. Not firing! We have a solution for you. Add some maize flour (maize atta) to the saag and mix. This will help in thickening the greens. You can also set to reduce heat and boil the saag for 20 to 25 minutes.
4. How to prevent Sarson’s greens from being salty:
The best practice is to add unsaulted butter to the recipe to avoid extra salt. And if all this becomes salty, we suggest, add an Etah flour to the greens and let it boil for some time – the dough will soak the extra salt from the dish.
5. How to stop the formation of gas after eating Sarsan’s greens:
To make the saag easier to digest, add a pinch of turmeric to it. Turmeric contains curcumin which is anti -inflammatory in nature. It not only brightens the color of the dish, but also prevents swelling and indigestion.
Now that you have these tips, we suggest that one part at home is suggested to make OS Winter-Special Sarsan’s greens. Click here for the recipe.
Disclosure: This article may have links to third-party websites or resources. However, it does not affect the integrity of the material, and all recommendations and ideas are based on our independent research and decisions.
