Friday, October 31, 2008

Red Leafy Veggie

Ever since I have come to Chennai, I have not seen too many of my favourite leaves. The only leaves I have seen are the ones I don't know. So I was very happy to come across one of my favourite ones...The red leafy kind. I bought the last bunch and called my mom to ask her how to make it, and I proceeded to do the same. It tastes good with quite a bit of garlic in it. Very simple to make.
Red leaves: 1 bunch if it is big or 2.
Garlic: 1 pod
Green Chilli: 2
Red Chilli: 2
Turmeric Powder: a pinch
Salt: as required
1. Wash the leaves and pluck them from the stems. Then chop them finely.
2. Cook the leaves with half the garlic flakes (crushed), the green chillies, salt and turmeric powder, covered. Do not add water unless very dry because the leaves will give out water. Don't add too much salt, as these leaves have salt of their own.
3. When the leaves have reduced in size and the water has disappeared, turn off the gas and keep it aside.
4. Heat oil separately. Add the remaining garlic flakes (chopped) and the red chillies. Fry for a bit and then add the leaves.
5. Let this cook for around 5 mins. Serve hot with rice.


  1. Aaah! I've been eying these leave and wondering if its a good idea to pick some up and force em down my South Indian flat mates throats'. I can't not love this dish...its so smoothly garlicky!

  2. Laal saag!! I remember my dida & would ma would make this so well. then we would ahv ewith hot rice & squeeze a little bit of lemon in it.

  3. looks nice .. a very healthy dish

  4. Wow looks gr8. I too saw these leaves in market here. Will try this next time. Nice to see you back again. Hope you had a awesome time with family.

  5. Even I do not get enough variety of saags that I would love to.Know what, I make it exactly this way ... except the green chillies .. and sometimes add some 'bori's too. :-)