Mulor saag bhaja (muli ka saag)

I am not a veggie lover....I mean I do eat veggies but not in love with them . Bengali people have lots of options when it comes to vegetables, because you know Bengali people can prepare good food out of any edible thing....whether it is "Lau er khosha" (Lauki ka chilka) or "Alur khosha"(alu ka chilka) , "Mocha" or "Kochu", similarly we have a lot of options in leafy greens too..

As in North India "Palak" (spinach) and "Sarso ka saag"(mustard greens) are the two most common saag, in Kolkata we have some more options like, "Pui saag", "Note saag", "Kolmi saag", "Mulor saag".

My favourite is Mulor saag, not because of it's taste, but because of the way it is prepared.

Now my Husband and I both love mulor saag but there is a difference in the way it is prepared in our respective places.....Ghoti Bangal difference you see .

I went to an asian food store that day and saw the radish greens or mulor saag and without thinking much I grabbed a bunch, coming back home I called up my mom asked her about the recepie for mulor saag bhaja. 

But as I told my husband to bring some shredded coconut from the nearby store for the mulor saag ...he got a little confused and said "I am not sure whether It will be a good decision to add coconut in mulor saag, I don't know how it will taste"....He never had mulor saag with coconut, I was so surprised ..but I ultimately convinced him that this is the "Bangal" way of preparation. :)
And here is the recipe for you...

Ingredients:

Mulor saag (radish greens)- 1 bunch

Shredded coconut- 1/2 cup
Kalo jeera or Kalounji or Nigella seeds- 1/2 teaspoon
Dry red chilies- 2
Turmeric -1/2 teaspoon
Salt
Sugar

Procedure:
Wash the saag properly and chop it finely
Now in a pressure cooker add the saag and about 1 cup water ,enough to cover the saag.
Pressure cook it and after the first whistle turn off the gas....and strain the saag in a strainer ( this step is important as it makes the saag soft and reduce the cooking time).
In a pan or kadhai add oil (about 2 table spoon), as the oil heats up add Kalo jeera, dry red chilies.
As the red chilies start to splutter add the saag add stir it well.
Now add turmeric and the shredded coconut and mix them well...stir for a minute or two.
Add salt and a little sugar according to taste...mix well.
As everything is mixed properly and the saag is cooked turn off the heat.
(Do not over cook or over fry the saag as you have already pressure cooked it)
Ready to serve with hot rice!!!
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