Odisha In Odia cuisine, sāga () is one of the most important vegetables and a popular vegetable in the state. A large variety of plants are used as sāga in Odisha. A list of the plants that are used as sāga is as below. • Kalama sāga (କଳମ ଶାଗ):
Ipomoea aquatica (water spinach) • Kosalā/Khadā sāga (କୋସଳା ଶାଗ/ଖଡା ଶାଗ): prepared from
amaranth leaves. • Bajji sāga (ବଜ୍ଜୀ ଶାଗ): prepared from
Amaranthus dubius leaves. • Leutiā sāga (ଲେଉଟିଆ ଶାଗ):
Amaranthus viridis leaves and tender stems. • Pālanga sāga (ପାଳଙ୍ଗ ଶାଗ):
spinach • Sāga chhena (ସାଗ ଛେନା): greens, especially spinach, with
cottage cheese • Poi sāga (ପୋଈ ଶାଗ): prepared from
basella leaves and tender stems. • Bāramāsi/sajanā sāga (ବାରମାସି/ ସଜନା ଶାଗ): prepared from leaves of the
drumstick tree. Cooked with lentils or alone with fried onions. • Sunusuniā sāga (ସୁନୁସୁନିଆ ଶାଗ):
Marsilea polycarpa leaves. • Pitāgama sāga (ପିତାଗମା ଶାଗ):
Glinus oppositifolius. • Pidanga sāga (ପିଡଙ୍ଗ ଶାଗ) • Kakhāru sāga (କଖାରୁ ଶାଗ): prepared from leaves of the
pumpkin plant. • Madarangā sāga (ମଦରଙ୍ଗା ଶାଗ): prepared from leaves of
Alternanthera sessilis. • Sorisa sāga (ଶୋରିସ ଶାଗ):
mustard greens •
Methi sāga (ମେଥୀ ଶାଗ): prepared from
methi or
fenugreek leaves and
besara (mustard paste) cooked with vegetable. • Matara sāga (ମଟର ଶାଗ): The inner coating of peas is removed and then chopped to make the saga. • Bahal sāga • Kular sāga • Bhader sāga • Jhirel dal sāga
Bengali In Bengali cuisine, sāg is one of the most important vegetables, being popular throughout the state. Most Bengalis eat at least one dish containing sāg at lunchtime every day - usually fried or accompanied by a little gravy (jhol) and served with rice. A list of the plants that are used as sāg is as below. • Kalmi sāg
Ipomoea aquatica (water spinach) • Kosalā/khadā sāg: prepared from
amaranth leaves. • Bajji sāg: Prepared from
Amaranthus dubius leaves. • Leutiā sāg
Amaranthus viridis leaves and tender stems. • Pālong sāg:
spinach • Puin sāg : prepared from
basella leaves and tender stems. • Bāramāsi/sojnā sāg: prepared from leaves of the
drumstick tree. Cooked with lentils or alone with fried onions. • Sunusuniā sāg:
Marsilea polycarpa leaves. • Pitāgama sāg • Helencha sāg:
Enhydra fluctuans • Daata sāg • Peyanj sāg: prepared from
spring onions • Mulor sāg • Lal sāg: Prepared from
Amaranthus tricolor leaves and tender stems. • Lau sāg: Prepared from the leaves and stems of
bottle gourd plant. • Kumro sāg: Prepared from leaves of the
pumpkin plant. • Madarangā sāg: prepared from leaves of
Alternanthera sessilis. • Sorshe sag:
Mustard greens •
Methi sāg: prepared from
methi or
fenugreek leaves and
besara (mustard paste) cooked with vegetable. • Matara sāg: The inner coating of peas is removed and then chopped to make the sāga.
Bihar • Kalmi saag • Munga saag • Koira Saag • Gandhari saag • Koinar saag • Chakod saag • Sarla saag • Chench saag • Chimti saag • Katai saag • Dhhahdhhaa saag • Golgola saag • Khesaari saag (
Lathyrus sativus) • Poi saag (
Basella alba) • Palak saag (
Spinach) • Bathua saag (
Chenopodium album) • Methi saag (
Fenugreek)
Jharkhand There are around 70 varieties of saag in Jharkhand. Some are as follows: • Beng saag • Bhaji saag • Kalmi saag • Khesari saag • Kohnda saag • Koinar saag • Methi saag • Munga saag • Palak saag • Pechki saag • Poi saag •
Putkal saag • Sarla saag
Uttarakhand Saags (Leafy greens) are an important part of the
Garhwali,
Kumaoni and
Jaunsari cuisines of Uttarakhand. The abundance of leafy greens in the state is because of fertile land and forested land. Saags of
Sarson (Mustard),
Palak (spinach),
Mooli (
Radish) are common but exclusive saags cooked in the state are: •
Kandali saag /
Bicchu ghas ka saag /
Sisun ka saag - saag prepared from young leaves of the
stinging nettle weed. First the leaves are boiled in water, rendering their stinging hairs harmless, before grinding them into a paste and cooking with ghee, tomato and spices to flavour them. Nettle leaves so prepared are highly nutritious, containing essential minerals and large amounts of protein •
Lingdi ka saag: made using tender fern leaves. The meat is usually cooked in a
Bhatthi (clay oven) before being marinated in the other ingredients. • In winters, saags of
Channa/Cholia (chickpea leaves),
Sarson (mustard),
Methi (fenugreek),
Palak (spinach),
Bathua (chenopodium) are commonly cooked in
Haryanvi households. These saags are mainly eaten with millet breads like
Makki ki roti &
Bajra ki roti, smeared with
ghee or butter.
Punjab • Saag is usually made with mustard leaves in Punjab, although spinach is common in other parts of the world. Saag is commonly served hot, usually with roti (wheat bread),
chapati,
makki ki roti,
bajra ki roti and topped with clarified butter. == See also ==