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Phutkal saag
Phutkal saag (फुटकल साग): Jharkhand's tangy young fig-tree leaves stir-fried with garlic and mustard oil
In spring, before the rains, the phutkal tree (a wild fig) puts out tender pink-green shoots, and women across Jharkhand climb or hook them down to cook as saag. The leaves are naturally sour, so the dish needs no tomato or tamarind: they are boiled, squeezed and fried with garlic, dried chilli and mustard oil. Much of the harvest is dried in the sun and sold in Ranchi markets to cook through the year, and dried phutkal is what most people outside the state can find. Chef's tip: boil and squeeze the leaves well; this tames any bitterness and keeps the saag from turning watery.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/4 doneStep 1: Boil 10 ½ oz phutkal leaves in plenty of water over a medium-high heat for 10 minutes (fresh) or 15 minutes (soaked dried), until soft. Drain, cool, then squeeze out as much water as you can and chop finely.
16 minStep 2: Heat 2 tbsp mustard oil in a kadhai over a high heat until it smokes lightly, then lower to medium. Add 2 dried red chillies and 6 cloves garlic and fry until the garlic turns golden.
2 minStep 3: Add 1 onion and 1 green chilli and fry for 4–5 minutes, until soft and light brown.
5 minStep 4: Add the leaves, ¼ tsp ground turmeric and ¾ tsp salt and stir-fry for 5–6 minutes, breaking up clumps, until the saag looks dry and glossy and smells nutty. Common mistake: adding salt before tasting; dried phutkal is sometimes already salted. Serve with rice and dal.
6 min
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 3 g
- Carbs
- 8 g
- Fat
- 6 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does phutkal saag take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of onion?
- 2 shallots per onion.
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