Santhal Koinar Saag

Name: Santhal Koinar Saag
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Jharkhandi
Ingredients: 400 g koinar leaves (or substitute leafy greens); 3 tbsp mustard oil; 6 cloves Garlic; 1 medium Onion; 2 pcs dry red chilli; 0.5 tsp turmeric powder; 1 tsp Salt; 100 ml Water

A simple stir-cooked dish of foraged koinar (wild leafy greens) tempered with garlic, onion and mustard oil, eaten with rice in Santhal households.

🇮🇳India· Jharkhand

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 110 kcal

Ingredients

0 of 8 gathered

Servings

400 g koinar leaves (or substitute leafy greens) — washed and roughly chopped
3 tbsp mustard oil
6 cloves Garlic — crushed
1 medium Onion — sliced
2 pcs dry red chilli
½ tsp turmeric powder
1 tsp Salt — to taste
100 ml Water — as needed

Equipment

•Kadai
•Wooden spatula

Nutrition

Per serving, approximate

Calories: 110 kcal
fat: 7 g
carbs: 8 g
fibre: 5 g
protein: 4 g
calories: 110 kcal

Instructions

1
Wash the koinar leaves well to remove any dirt. Chop them roughly.
2
Heat mustard oil in a kadai (deep pan) until it smokes lightly. Turn down the heat.
3
Add dry red chillies and crushed garlic. Fry until they smell fragrant.
4
Add sliced onion. Cook until it turns clear and lightly browned.
5
Add the chopped greens, turmeric, and salt to the pan.
6
Stir-fry on medium heat. Add a splash of water if needed to help the leaves soften.
7
Cover the pan and simmer for 8-10 minutes until the greens are tender.
8
Serve hot with steamed rice.

Chef's tips

If koinar is unavailable, any seasonal wild or leafy green like amaranth or bathua works well as a substitute. Do not overcook; the greens should retain some texture.