Nourishing ourselves is much more than eating, just as breathing is much more than inhaling and exhaling. It is one of those activities that accompanies us throughout our lives, from beginning to end. Although it is directly linked to the sense of 'taste' — one of the most real and joyful experiences we have continuously — it also encompasses smell, sight, touch, and hearing. One of the many dishes I could share here is 'Sarson ka Saag' — which would commonly be translated as 'curried mustard greens.'
In homes across India, it is common to hear the moment the clean leaves of mustard greens, spinach, lamb's quarters, and fenugreek are finely chopped using a 'darati' (see image). This mixture is then boiled in a pot (or pressure cooker) in water until it is thoroughly cooked and no longer watery. You can use a blender, or simply stir it patiently with a ladle — a little cornmeal is added, and it is simmered until it thickens slightly. This is the Saag.
At the next step of this process, the nose catches it first and the eyes soon follow: in a pan with hot ghee (clarified butter), a few cumin seeds are added and toasted until golden. Then red onion, garlic, green chili, and ginger (all finely chopped) are stirred in until lightly browned. Add salt, turmeric, and garam masala (a blend of many spices) to taste. Now stir in the chopped tomatoes and let it all simmer until everything is well combined.
Pour this curry into the Saag and let it simmer together for a couple of minutes. Once the heat is turned off, scatter some finely chopped cilantro leaves over the top and cover the pot. You can finish with a spoonful of ghee and serve it alongside roti, chapati, or a corn or wheat tortilla.
Before eating, however, you remember:
Annaṁ Brahma Raso Viṣṇuḥ Bhoktā Devo Maheśvaraḥ / Food is the Force that Creates, flavor is the Force that Sustains, and the one who eats is Being itself.
Yogendra Sharma / Delhi, India
