Bodhi patta

Prabha. Ranchi, Jharkhand

Bodhi patta (banyan leaves?)
Pyaz
Lal mirch
Sarson ka tel

Boil the leaves. Temper oil with chopped pyaz and whole lal mirch and add the boiled saag with salt.

Dhepa saag

Prabha. Ranchi, Jharkhand

Dhepa saag
Madh (cooked rice starch)

Boil the saag in the starch and salt it. The brew aids healing stomach upsets.

Cheenti saag

Prabha. Ranchi, Jharkhand.

Grows as a weed in fields. Has tiny leaves hence the name.

Cheenti saag
Pyaz
Aloo
Hari mirch
Haldi
Sarson ka tel
Temper oil with pyaz and hari mirch. Add haldi, sliced potatoes into half moons and cook until almost done. Add cheenti saag and cook until potatoes are cooked through and the greens lose their rawness.

Imli saag

Prabha. Ranchi, Jharkhand

Naya Imli saag (Baby tamarind leaves)
Madh (cooked rice starch)
Pyaz
Mustard oil

Temper oil with chopped pyaz and sautés the imli saag in it. Add to hot starch and serve. with salt.

Bathua saag

Hasina. Ranchi, Jharkhand

Bathua saag
Pyaz
Lal mirch
Soybean bari
Sarson ka tel

Boil saag and soyabean bari separately. Temper oil with pyaz and lal mirch. Add the saag and the soyabean and salt it.

Mendhak Saag/Beng Saag

Prabha. Ranchi, Jharkhand.

Mendhak saag
Pyaz
Hari mirch
Lahsun
Sarson ka tel

It grows as weeds in fields and is eaten along with its routes. The saag is cooked in a tempering of onion, pyaz, hari mirch and lahsun fried to light colour.

Phutkal Saag

Prabha, Ranchi.

The saag is also dried and stored to be eaten later.

Phutkal leaves
Lehsun (garlic)
Lal Mirch, whole (red chilly)
Sarson tel (mustard oil)

Heat and bring mustard oil to a smoking point. Temper oil with chopped garlic and red chilly. Boil the phutkal leaves and add the tempering.

Munga Saag

From Subhadeep Mukherjee’s blog Indian Vagabond

Munga/ moringa leaves
Potatoes
Salt

Wash and smash the munga leaves and boil them. Ass salt and boiled potatoes. Serve with dal and rice.

Saag ka raita

Jagjit Kaur. Kharar, Mohali, Punjab

Palak/Bathua
Dahi (yoghurt)
Adrak (ginger) ground to a paste
Hari mirch (green chilli) chopped

Separate the leaves, blanch them and ground to a fine paste. Season the yoghurt with salt and whip ground ginger and chopped green chillies into it, along with the ground leaves.

Arbi ke Pakode

Colocasia esculenta, Taro, Colocasia, cheppankilangu (Tamil)

Jagjit Kaur (Kharar, Mohali, Punjab)

Arbi ke patte (colocasia leaves)
Besan (bengal gram flour)
Lal mirch (red chilli) powder
Adrak lehsun (ginger garlic) ground to a paste
Tel (oil) for deep frying
Namak

Steam the arbi leaves and layer them with a batter of gram flour spices with salt, ginger garlic paste and red chilli powder. Roll the leaves and cut them into swiss roll like shapes and deep fry.