Saag with Toda is a traditional food of punjab
Detailed Saag with Toda/Tori Recipe
This version gives you a rich, desi-style saag with soft toda/tori, with good masala flavor rather than a watery vegetable curry.
Ingredients
For the saag
500 g fresh saag — mustard greens, spinach, or a mixture
2 medium toda/tori (ridge gourd), about 300–400 g
1 large onion, finely chopped
2 medium tomatoes, finely chopped
5–6 cloves garlic, chopped
1-inch piece ginger, chopped or grated
2–3 green chilies, chopped
½ tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
½ tsp cumin seeds
½ tsp garam masala
Salt to taste
3–4 tbsp cooking oil
1 tbsp ghee, optional
½ cup water, approximately
Preparing the saag
Wash the greens very well. Saag can contain soil, so wash it 2–3 times in plenty of water.
Remove thick stems if they are tough.
Chop the saag fairly finely. Don't worry about making it perfectly uniform.
Preparing the toda/tori
Wash and peel the toda/tori.
Cut it lengthwise and check the inside. If the seeds are large and hard, remove them.
Cut the vegetable into small pieces.
You don't need to boil it separately; it will cook directly with the saag.
Cooking
Put a heavy-bottomed pot on medium heat and add 3–4 tbsp oil.
Add ½ tsp cumin seeds and let them sizzle for a few seconds.
Add the chopped onion.
Fry for 6–8 minutes, stirring occasionally, until the onion becomes golden.
Add ginger, garlic, and green chilies.
Fry for about 1 minute until fragrant.
Add the chopped tomatoes.
Add:
½ tsp turmeric
1 tsp red chili powder
1 tsp coriander powder
Salt
Cook the masala for 7–10 minutes. Keep stirring and press the tomatoes with your spoon until they become soft and the oil begins to separate.
Add the toda and saag
Add the chopped toda/tori to the masala.
Stir well and cook uncovered for 5 minutes.
Add all the chopped saag.
At first the pot may look very full, but don't worry—the greens will shrink considerably.
Mix everything together.
Add about ½ cup water, cover the pot, and reduce the heat to low.
Slow cooking
Cook for 20–30 minutes on low heat.
Open the lid every 7–8 minutes and stir.
If the saag looks completely dry and is sticking to the bottom, add a few tablespoons of water.
The toda should become completely soft, and the greens should be well cooked.
Make it creamy and thick
Once everything is tender, mash the saag and toda with a wooden spoon or potato masher.
Don't puree it completely—the slightly coarse texture tastes more traditional.
Cook uncovered for another 5–10 minutes so the extra water evaporates.
Add ½ tsp garam masala.
Taste and adjust salt and chili.
Finally, add 1 tbsp ghee and mix it through the saag.
Optional desi tadka
For an especially flavorful finish, heat:
1 tbsp ghee
2 sliced garlic cloves
1 dried red chili
A pinch of cumin
Fry the garlic until golden, then pour the hot tadka over the saag.
Best way to serve
Serve the hot saag with makki ki roti, bajra roti, or fresh chapati. A little butter/ghee on top and plain yogurt on the side makes it even better.
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