Beet greens saag

                                       Beet Greens Saag

Beetroot leaves are high in vitamin A, a vitamin known for its benefits for improving eye health, vitamin K, important for bone health, and vitamin C, for boosting the immune system. The leaves are actually higher in iron than spinach leaves. Iron is important for making red blood cells and for carrying oxygen around the body, making them good for those with anaemia fatigue. This also helps to boost your immune system.

Beetroot is becoming more and more popular among athletes as it has been shown to lower blood pressure and boost stamina. This is because it contains high levels of nitrites, which are converted to nitric oxide in the body. Athlete or not, this helps to relax blood vessels, improving blood flow and circulation.

Beetroot leaves are as healthy and nutritious as beetroot itself. Beet Greens are rich in vitamins C, A, K and B6. Beet Greens are rich in antioxidants and have zero fat and cholesterol. 

So, here I made this saag in iron kadai. Saag was always used to be cooked in iron kadai by our dadi-nani. It imparts double nutrients to already vitamins and minerals loaded Greens!

Ingredients:

1. Beet Greens or चुकंदर का saag-2 cups

2. Onion- 1 small finely chopped 

3. Fenugreek seeds-1/4 tsp.

4. Asafoetida 1 pinch

5. Green chillies-3 chopped 

6. Turmeric powder-1/2 tsp.

7. Red chilli powder-1/2 tsp.

8. Coriander powder-1/2 tsp.

9. Garam masala powder-1/2 tsp.

10. Salt to taste

11. Mustard oil-1 tbsp.

Method:

* Heat oil in kadai and add fenugreek seeds. 

* When brown,  add chopped onion, green chillies and Asafoetida. 

* Saute till light brown,  now add all the powder spices and stir for a second.

* Add washed and chopped beet Greens and cover and cook till tender.

* Open the lid and dry the water on high flame, serve with Rice, dal and chapati. 

**Note. You can add garlic and ginger too.

Also, any other Greens can be added here, as this time I also added 2 tbsp. Of Mustard greens.