While making the last batch of Mooli Ke Patton Ka Saag, I realised the winter is almost over. The pleasant spring breeze knocks on the door sometimes during the day. The lazy souls have shed the extra layer of woollens and got back to the routine of an early morning visit to the vegetable flea market. These are the last few days to relish the lustrous green leafy vegetables until we bid them goodbye till next winter. Especially in a Punjabi household, during the winters, variety of saag curries are a regular affair. From Sarson ka Saag (see recipe here), Saag Wala Mutton to Mooli Ke Patton Ka Saag, all are savoured with some artisanal flatbread like Makke Ki Roti (see recipe here), Missi Roti or Tandoori Roti. There are certain delicacies which taste better only during a particular season. And Mooli Ke Patton Ka Saag being one of them. The radish greens shed that pleasing pungent flavour as the winter passes away. Later, they taste more like a pungent grass then the juicy leaves. So till the time, there is a nip in the air, it is the right time to make Mooli Ke Patton Ka Saag.
I’m not sure why so many people think Punjabi Cuisine is all about robust meat curries. The well-made hearty vegetarian curries like Mooli Ke Patton Ka Saag are equally delightful. The vegetables that are used on a routine basis in our household are generally of the most ordinary: fresh green leafy vegetables, root vegetables, okra and beans. But in each curry and stir-fry, the palate of spice, sweet and sour is manipulated to draw out a different set of flavours. Winter delicacies like Mooli Ke Patton Ka Saag are the simple dishes that you dream of when away from home. When the season if off, we often crave for lunch Mooli Ke Patton Ka Saag, Kadhi Pakora along with Phulkas and Rice.
Learn how to make Mooli Ke Patton Ka Saag in few simple steps:
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