By Smriti Dey
July 31, 2024
Surprisingly, some local weed greens are found in backyard bushes to cook a delicious meal! Jharkhand is full of surprises because of its rich soil. Like mint, as it spreads whenever it grows, beng saag is also a traditional delicacy you need to identify when growing at your back during monsoon season to taste deliciousness.
Beng Saag 1 large onion 3 cloves garlic 2 green chillies 1 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1 teaspoon coriander powder 1 teaspoon cumin seeds 1/2 teaspoon mustard seeds Salt to taste 3-4 tablespoons mustard oil
Boil the Beng Saag in salted water for about 5-7 minutes.
Heat oil and add cumin seeds, mustard seeds, onion, garlic, green chillies, turmeric powder, red chilli powder, and coriander powder.
Add the blanched Beng Saag and cook for 10-12 minutes until the saag is tender.
Season with salt to taste and serve hot with rice or roti.