Mahanandi

14 comments for Mustard Greens (Sarson Patta or Sarshapa) »

1. Thats a beautiful photograph Indira. The first thing that comes to my mind looking at these leaves is the Punjabi speciality ‘sarson da saag aur makki di roti’. Delhi vellinappudu taste chesanu..chaala bagundindi..meeru ee dish chestharu veetitho ??

   Comment by Priya — November 5, 2006 @ 6:09 pm

2. Very nice pic, the green has come out beautifully… have never made mustard greens before though have heard a lot about what Priya just said

   Comment by sandeepa — November 5, 2006 @ 7:36 pm

3. Great photo as usual. and I love sarsoon ka saag!

   Comment by madhuli — November 5, 2006 @ 9:18 pm

4. Interesting to find that Mustard greens is actually part of our Indian kitchen. So many things to learn from your blog. Waiting to see your creation with this greens – Sarson ka Saag – the punjabi specialty does come to mind just as Priya has pointed out! Do mustard greens actually go from mustard seeds – sorry about the dumb question.

   thanks!
   prabha

   Comment by Desimom — November 5, 2006 @ 10:21 pm

5. do u get these leaves in your local indian store Indira, I haven’t seen them till now in our stores

   Comment by lakshmi — November 6, 2006 @ 3:36 am

6. I have never seen these before, they look beautiful.

   Comment by krista — November 6, 2006 @ 7:20 am

7. Indira I have the same Q as Lakshmi, did u get them in Indian stores coz the I usually buy these greens from Kroger and the leaves are quite big just like the ones in this pic –
   http://forums.egullet.org/index.php?showtopic=74638

   Comment by Priya S&S — November 6, 2006 @ 7:22 am

8. Hi Indira,
   I have not tried any other green other than spinach and red swiss chard since I came here.Where do you get these? Hope a good recipe follows up.

   Comment by Lakshmiammal — November 6, 2006 @ 9:00 am

9. Hi

   I have a question. Do the mustard greens taste bitter or different when compared with spinach. And what are the recipes that can incorporate mustard greens other than sarson ka saa?

   Comment by Lux — November 6, 2006 @ 10:43 am

10. Lovely Photography!
    I never made anything at home with Sarson Patta but i had the Punjabi special dish Sarson ka Saag India. It tastes delicious!
    Waiting for your creation to come up with this healthy veggie…!

    Comment by Deepu — November 6, 2006 @ 1:16 pm

11. I never tried these greens before. Always thought sarson means “greens” any kind. Have heard a lot abt sarson ka saag, but never tasted it. Would love if you can post the recipe. Thanks a bunch Indira.

    Comment by Pavani — November 6, 2006 @ 1:56 pm

12. Nice to know fellow fans of sarson and sarson ka saag.:)

    These are baby mustard greens and I purchased them at an Asian grocery shop (Uwajimaya) here in Seattle. Like baby spinach, the leaves are very delicate, flat and not curly like full grown leaves. They tasted like all things baby, delicious with no bitter tone.

    Hi Prabha, that’s a great question and I don’t know the answer. But Google search did offer some helpful sites. Here is one – Link. Hope that helps.

    Comment by Indira — November 6, 2006 @ 4:29 pm

13. Do I use the stems? Or do I remove them?

    Using my pressure cooker, I have to cook it for longer than 40 minutes at high flame. I’m thinking that this isn’t enough cooking.

    Comment by hari — January 19, 2007 @ 6:45 pm

14. Hi Indira
    Are you really sure that those pictures are of mustard greens. The morphology of the leaves looks like spinach. both belongs to 2 different families, pl double check.

    Indira replies:
    Hi Susmatt, there is a lot of variety in mustard greens. These are sold as baby Japanese mustard greens in local Asian grocery shops here in Seattle.

    Comment by susmatt — March 26, 2007 @ 8:11 pm

Your Comment