Chaulai Saag with Brinjal: A Delectable Vegetarian Dish
Chaulai Saag with Brinjal is a traditional Indian recipe that combines the vibrant flavors of chaulai saag (amaranth greens) with the subtle sweetness of brinjal (eggplant), resulting in a dish that is both comforting and satisfying.
Chaulai saag is known as amaranth greens in English.
Chaulai saag is a daily staple in my household, forming a crucial part of my balanced diet.
I always incorporate saag into my meals, whether it’s paired with any dal, brinjal fry, or mixed vegetables.
Even when non-vegetarian dishes are prepared, I make sure to include saag as a side dish.
This not only aids in the digestion of non-vegetarian food but also helps prevent any gas-related discomfort.
Before getting married, whenever I visited my grandmother’s house, she would prepare a variety of saag dishes for me.
Interestingly, whenever non-vegetarian meals were served, there would invariably be a saag recipe.
Curious, I would often ask why saag was included, to which my grandmother would explain that saag aids in the digestion of non-vegetarian food, facilitating quicker and smoother digestion.
Today, I find myself implementing my grandmother’s wise health tips for the benefit of my own family.
Chaulai saag holds a special place in my heart, not only for its delicious taste but also for the memories associated with it.
It serves as a reminder of the love and care with which my grandmother used to prepare meals for me, ensuring that I received a balanced and nutritious diet.
Now, as I prepare saag for my own family, I feel a sense of connection to my roots and heritage, passing down the tradition of incorporating saag into our meals for both its flavor and its health benefits.
I encourage you to try this recipe and experience the wholesome goodness of chaulai saag for yourself.
Its unique blend of flavors and nutritional benefits make it a perfect addition to any meal. Let me know your thoughts after trying it out!
Ingredients for Chaulai Saag with Brinjal
To prepare Chaulai Saag with Brinjal, you’ll need the following ingredients:
- 2 bunches of chaulai saag
- 1 medium-sized brinjal (eggplant)
- 2 dry chilies
- 5 garlic cloves
- 1/4 teaspoon turmeric powder
- 3 green chilies
- Mustard oil or any vegetable oil
- Salt to taste
Step-by-Step Instructions:
Step 1: Prepare the Ingredients
Clean the Chaulai Saag:
Begin by cleaning the chaulai saag thoroughly.
Wash it in running water 3 to 4 times to remove any dirt or impurities.
Drain the excess water and chop the chaulai saag finely.
Prep the Brinjal:
Cut the brinjal into medium-sized pieces.
If desired, you can soak the brinjal pieces in salted water for a few minutes to reduce bitterness.
Crush the Garlic:
Peel and crush the garlic cloves using a mortar and pestle or the back of a knife.
Crushing the garlic helps release its flavor into the dish.
Step 2: Cooking Process
Heat the Pan:
Place a pan or skillet over medium heat.
Add mustard oil or vegetable oil and allow it to heat up.
Once the oil is hot, add the dry chilies and crushed garlic to the pan.
Saute for a few seconds until the garlic becomes fragrant and slightly golden brown.
Next, add the brinjal pieces to the pan along with 1/4 teaspoon of turmeric powder.
Fry the brinjal until it becomes crispy and cooked through.
Stir occasionally to ensure even cooking.
Once the brinjal is cooked, add the chopped chaulai saag to the pan.
Season with salt to taste and stir well to combine all the ingredients.
Cover the pan and allow the saag to cook for 7 to 10 minutes over medium to low heat.
Stir occasionally to prevent sticking and ensure even cooking.
The saag should become tender and slightly mashed.
Serve Hot:
Once the saag is cooked to your desired consistency, remove the pan from the heat.
Serve the Chaulai Saag with Brinjal hot alongside steamed rice or your favorite Indian bread.
In short, Chaulai Saag with Brinjal is a delightful vegetarian dish that celebrates the flavors of fresh greens and seasonal produce.
With its simple preparation method and wholesome ingredients, it’s perfect for both busy weeknight dinners and special occasions.
Whether you’re a fan of traditional Indian cuisine or simply looking to incorporate more vegetables into your diet, this dish is sure to impress.
Also Read:
pui saag recipe with aloo baingan
baingan ka bharta|how to make baingan ka bharta
More Saag Recipes:
Tips for making Chaulai Saag with Brinjal:
Fresh is Best: Whenever possible, use fresh chaulai saag and brinjal for the best flavor and texture.
Prep Ahead: Clean and chop the chaulai saag and brinjal in advance to save time when cooking.
Soak Brinjal: If you find brinjal to be bitter, soak it in salted water for a few minutes before cooking to reduce bitterness.
Crush Garlic: Crushing garlic releases its flavor more effectively, enhancing the overall taste of the dish.
Control Spice: Adjust the number of green chilies according to your spice preference.
Remove the seeds for a milder flavor.
Don’t Overcook: Be mindful not to overcook the saag, as it can become mushy.
Cook until tender but still retains its texture.
Serve Hot: Chaulai Saag with Brinjal tastes best when served hot, alongside steamed rice or bread.
Customize: Feel free to customize the recipe by adding your favorite vegetables or spices for a personal touch.
FAQs (Frequently Asked Questions):
Can I use frozen chaulai saag instead of fresh?
While fresh chaulai saag is preferable for this recipe, you can substitute frozen chaulai saag if fresh greens are not available.
Just be sure to thaw and drain the frozen greens before using them.
Is it necessary to soak the brinjal in salted water?
Soaking the brinjal in salted water helps reduce its bitterness and improves its texture.
However, if you prefer a slightly bitter taste, you can skip this step.
Can I add other vegetables to this dish?
Absolutely! Feel free to customize this recipe by adding your favorite vegetables such as potatoes, tomatoes, or spinach.
What can I serve with Chaulai Saag with Brinjal?
This dish pairs well with steamed rice, roti (Indian flatbread), or naan.
You can also enjoy it with a side of yogurt or pickle for added flavor.
How long does this dish keep in the refrigerator?
Chaulai Saag with Brinjal can be stored in an airtight container in the refrigerator for up to 1 day.
Reheat it gently on the stovetop or in the microwave before serving.
What is Chaulai saag called in English?
Chaulai saag is known as amaranth greens in English.
What are the benefits of Lal Chaulai saag?
Lal Chaulai saag, or red amaranth greens, is rich in vitamins, minerals, and antioxidants.
It is known to promote heart health, aid digestion, and boost immunity.
What is the season of Chaulai saag?
Chaulai saag is typically in season during the monsoon and winter months in India, from July to February.
Is Chaulai good for health?
Yes, Chaulai, or amaranth, is highly nutritious and offers numerous health benefits, including improved heart health, digestion, and immunity.
Who should not eat amaranth leaves?
Individuals with kidney stones or oxalate-related health issues should consume amaranth leaves in moderation due to their oxalate content.
Which is better: spinach or amaranth?
Both spinach and amaranth are nutritious leafy greens.
Amaranth is higher in protein and certain nutrients like calcium and iron compared to spinach.
Is it OK to eat amaranth every day?
Yes, it is generally safe to include amaranth in your daily diet as part of a balanced meal plan.
Is amaranth safe to eat daily?
Yes, amaranth is safe to eat daily and can be a valuable addition to a healthy diet.
Does amaranth leave cause gas?
Eating amaranth leaves in moderation is unlikely to cause gas.
However, some individuals may experience digestive discomfort if consumed in large quantities or if they have sensitive stomachs.
RECIPE CARD:
Chaulai Saag with Brinjal: A Healthy Vegetarian Dish
Ingredients
Ingredients for Chaulai Saag with Brinjal
- 2 bunches of chaulai saag
- 1 medium-sized brinjal eggplant
- 2 dry chilies
- 5 garlic cloves
- 1/4 teaspoon turmeric powder
- 3 green chilies
- Mustard oil or any vegetable oil
- Salt to taste
Instructions
Step-by-Step Instructions:
Step 1: Prepare the Ingredients
Clean the Chaulai Saag:
- Begin by cleaning the chaulai saag thoroughly.
- Wash it in running water for 3 to 4 times to remove any dirt or impurities.
- Drain the excess water and chop the chaulai saag finely.
Prep the Brinjal:
- Cut the brinjal into medium-sized pieces.
- If desired, you can soak the brinjal pieces in salted water for a few minutes to reduce bitterness.
Crush the Garlic:
- Peel and crush the garlic cloves using a mortar and pestle or the back of a knife.
- Crushing the garlic helps release its flavor into the dish.
Step 2: Cooking Process
Heat the Pan:
- Place a pan or skillet over medium heat. Add mustard oil or vegetable oil and allow it to heat up.
- Once the oil is hot, add the dry chilies and crushed garlic to the pan. Saute for a few seconds until the garlic becomes fragrant and slightly golden brown.
- Next, add the brinjal pieces to the pan along with 1/4 teaspoon of turmeric powder. Fry the brinjal until it becomes crispy and cooked through. Stir occasionally to ensure even cooking.
- Once the brinjal is cooked, add the chopped chaulai saag to the pan. Season with salt to taste and stir well to combine all the ingredients.
- Cover the pan and allow the saag to cook for 7 to 10 minutes over medium to low heat. Stir occasionally to prevent sticking and ensure even cooking. The saag should become tender and slightly mashed.
Serve Hot:
- Once the saag is cooked to your desired consistency, remove the pan from the heat.
- Serve the Chaulai Saag with Brinjal hot alongside steamed rice or your favorite Indian bread.
Notes
Tips for making Chaulai Saag with Brinjal:
- Fresh is Best: Whenever possible, use fresh chaulai saag and brinjal for the best flavor and texture.
- Prep Ahead: Clean and chop the chaulai saag and brinjal in advance to save time when cooking.
- Soak Brinjal: If you find brinjal to be bitter, soak it in salted water for a few minutes before cooking to reduce bitterness.
- Crush Garlic: Crushing garlic releases its flavor more effectively, enhancing the overall taste of the dish.
- Control Spice: Adjust the number of green chilies according to your spice preference. Remove the seeds for a milder flavor.
- Don't Overcook: Be mindful not to overcook the saag, as it can become mushy. Cook until tender but still retains its texture.
- Serve Hot: Chaulai Saag with Brinjal tastes best when served hot, alongside steamed rice or bread.
- Customize: Feel free to customize the recipe by adding your favorite vegetables or spices for a personal touch.
Nutritional chart for Chaulai Saag with Brinjal per 100g:
| Nutrient | Amount |
|---|---|
| Calories | 40 kcal |
| Protein | 3.5 g |
| Carbohydrates | 7.6 g |
| Fiber | 2.4 g |
| Fat | 0.6 g |
| Calcium | 130 mg |
| Iron | 2.8 mg |
| Vitamin C | 15 mg |
| Vitamin A | 2100 IU |