#uttar pradesh

[inatungulates]

Nilgai Boselaphus tragocamelus

Observed by myworldofbirdphotography, CC BY-NC

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TAJ MAHAL

[aahanna]

Varanasi: Heartbeat of devotion

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Street life under the tower Sati Burj (XVI c.) - Mathura, 2013

[najia-cooks]

[ID: A dish of greens garnished with red onion and red chili, with a flatbread in the background. End ID]

Uttar Pradesh mix saag with wild greens

The Hindi "साग," "sāg" (Urdu: "ساگ") is a word meaning "potherb, vegetable, greens." It is ultimately derived from the Sanskrit "शाक" ("śāka"), which also has reflexes in the Bengali "শাক" ("śak") and the Punjabi "ਸਾਗ" ("sāg"), among others.

Saag dishes are made from fried or boiled green herbs and vegetables, flavoured with aromatics, spices, and chili peppers. They are typically named for the type of greens used: for example, सरसों का साग ("sarsõ kā sāg") is made with sarson, or mustard greens; बिच्छू बूटी का साग ("bicchū būṭī kā sāg") is made with the greens of stinging nettles.

This recipe is for an Uttar-Pradesh-style "mix saag," which is of course made with a mixture of different greens. Most commonly included are spinach (पालक, palak), mustard greens (sarson or राई, rāī), lamb's quarters (बथुआ, bathua), fenugreek leaves (मेथी, methi), and chickpea leaves (चने के पत्ते, channa ke patte). Chilis, ginger, garlic, and coriander power make this dish complex, light, and fresh, while gur (jaggery) adds sweetness; corn flour, ghee, and mustard oil add richness of texture. Mix saag is often eaten with makka ki roti, a corn (maize) flatbread.

The greens for this recipe can be found at a south Asian grocery store, or you can use any mildly flavored greens. I used locally foraged lamb's quarters, garlic mustard, plantain, chickweed, common sowthistle, prickly sowthistle, and dwarf mallow.

Recipe under the cut!

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Ingredients

200g greens

1 red onion, diced

1 chunk (10g) ginger, minced

2-3 cloves (10g) garlic, minced

1 Tbsp vegetarian ghee, or non-dairy margarine

1 Tbsp mustard oil

2 dried red chilis, or 1 tsp Kashmiri chili powder

2 fresh green chilis, sliced

1 tsp coriander powder (optional)

40g (small handful) maize flour, to thicken

1-2 tsp jaggery, to taste

Salt to taste

Sliced red onion, to garnish

Instructions

Wash and chop greens. Boil in salted water for about 10 minutes, until tender. Drain. (This liquid can be used to make soup later, if it's not too bitter.)

Heat ghee and mustard oil in a pot on medium high. Add onion and cook for 5-8 minutes, until translucent.

Add garlic, ginger, and dried and fresh chilis and cook for about a minute, until fragrant.

Add coriander powder and chili powder and fry for 30 seconds, until fragrant.

Add jaggery and heat for a minute, until the sugar melts.

Add greens and mix to combine. Cook until wilted. Add water to cover and bring to a simmer.

Add corn flour and salt and mix until combined. Continue to simmer for 5 minutes to allow flavors to meld, or until desired consistency is reached. Taste and adjust salt.

Garnish with sliced red onion and serve hot with roti.

[kaalbela]

An embroidered silk zardozi panel, with spangles, rubies, emeralds and pearls, probably from Lucknow, c. 1887-1897.

It is currently displayed in a cabinet of woven gifts presented to Queen Victoria on the occasions of her Golden and Diamond Jubilees in 1887 and 1897 at Osborne House on the Isle of Wight. The embroidered panel includes two swirling fish, an Awadhi emblem found on many monuments in Lucknow. The surface is studded with glittering precious jewels and the exquisite zardozi embroidery work.

Via Jordan Quill

[filmap]

Shiraz Franz Osten. 1928

Chamber Mussaman burj, Agra Fort, Rakabganj, Agra, Uttar Pradesh 282003, India See in map

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