Eating is much more than food, just as breathing is much more than inhaling and exhaling. It is one of the activities that accompanies us throughout our lives, from beginning to end. Although it is directly tied 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 many dishes I could share here is 'Sarson ka Saag' — commonly translated as 'mustard greens curry'.
In homes across India, it is common to hear the sound of clean mustard leaves, spinach, lamb's quarters, and fenugreek being finely chopped using a 'darati' (see image). This mixture is then boiled in a pot (or pressure cooker) 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 boiled until it thickens slightly. This is the Saag.
In the next step, the nose senses it and the eyes follow along: cumin seeds are added to a pan of hot ghee (clarified butter) to toast them. Then red onion, garlic, green chili, and ginger — all finely chopped — are added and cooked until lightly golden. Salt, turmeric, and garam masala (a blend of many spices) are added to taste. Chopped tomatoes go in next, and everything is left to simmer until well combined.
We pour this curry into the Saag and let it simmer together for a couple of minutes. After turning off the heat, we add a handful of finely chopped cilantro leaves and cover the pot. You can finish with a spoonful of ghee and serve it with roti, chapati, or corn or wheat tortillas.
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
