Iron, vitamins, calcium, antioxidants and fibre are abundant in leafy greens, i.e. saag, hence eating it in this season is beneficial. In winters, sarson ka saag, methi ka saag, palak ka saag, and chaulai ka saag are often made in homes. But are you aware that various other saags are eaten apart from this? Some of these leafy greens also have medicinal properties, which help maintain good health and combat disease. Different types of saag are found in other parts of the country. So, if you are fond of saag and are looking for some new types, we will tell you some such varieties that you have never tried before. So let's know about the sorts of these eight types of leafy greens.
Sahjan Saag
Drumstick is a superhero among plants, and its botanical name is moringa oleifera. This plant's leaves, flowers, and fruits are consumed, and its roots are used as medicine. Drumstick leaves are rich in nutrients; even after cutting and drying, they are rich in antioxidants, vitamins, proteins, and essential amino acids. As a result, it can cure many diseases like anaemia, arthritis, diabetes, heart disease, liver disease, respiratory, skin, and digestive disorders.
Pui Saag
The leaves of pui saag are very similar to spinach (but slightly thicker than spinach). This saag is found throughout the year and is a naturally occurring wild vine. This saag can also be grown in pots at home, growing like a money plant. It is called pui saag in Bengal, poi in UP and basal soppu in Kannada. At the same time, in English, it is called Malabar Spinach. In Bengal, this saag is made with pumpkin, and its pakodis are also made in UP.
Gongura Saag
These leafy greens are eaten in most parts of the country. It is known as mestapat in Bangla, pitva in Hindi, khata palanga in Oriya, gongura in Telugu, pulicha kirai in Tamil, pundi in Kannada, tenga mora in Assamese. Its fresh leaves are sour and used to make saag, but their sourness varies from state to state.
Imli Saag
You'll be surprised to learn that vitamin C, potassium, fibre, iron and calcium are abundant in tamarind leaves. In many villages of southern India, it is used in making chutneys, curries and rasams. For example, in Andhra Pradesh, a particular chutney is made from tamarind leaves, called chinta chiguru pachadi.
Arbi Patto Ka Saag
Arbi or ghuinya pakodas are prepared and eaten in almost all households. However, in many states, including West Bengal, Bihar, Jharkhand, UP, Uttarakhand, Himachal Pradesh, there is a practice of eating arbi ke patto ka saag differently.
Kulfa Saag
Purslane, also known as kulfa, luni or ghol saag, contains vitamins A, B, C, and omega-3 fatty acids and protein. Earlier it was used to cure fever and urinary infections. Many botanical studies have been done worldwide on the greens of Kulfa.
Sushni Saag
It is also known as susuniya saag and is primarily eaten in West Bengal, Bihar, Jharkhand, Odisha and Chhattisgarh. Do you know why? Because it contains several types of vitamins, minerals and antioxidants.
Haak Saag
This saag is used in Jammu and Kashmir and is very similar to spinach and cabbage. However, it is slightly spicy and is eaten by boiling, frying or grinding.
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