By Smriti Dey
June 13, 2026
As leafy greens are easy to grow, forage, and cook with little effort, a variety of saag preparations can be commonly seen as a side dish in tribal homes of Jharkhand. One can make sag in many ways, including boiling, light sautéing, or slow cooking, which keep the nutrients and natural bitterness intact despite being adaptable. Locals like these dishes because they are good for strength and digestion.
Pusra saag grows wild near fields and the edges of forests. People often boil it or lightly sauté it. It has a slight bitter taste and is often eaten with rice as a simple meal.
Made with only soft koinar leaves and cooked, sprinkling only a little salt as well as spices to keep the texture. Known for its filling texture, it is often served over ghee rice with garlic and onion sautéed together.
People mostly eat bathua saag in the spring because it grows easily without any help, and individuals can harvest it from gardens. When cooked, the leaves get soft quickly and are known for being easy on the stomach – helping in digestion.
Chirchiri saag has a strong taste and a fibrous structure, so it needs to be cooked slowly. Locals usually eat it in small amounts with a plain serving of rice.
Mostly eaten raw with salt as a salad – the saag is known for being very healthy. When made with local spices, careful cooking helps balance its sharp taste without turning bitter.