Shilpa Shetty Kundra enjoys sarson ka saag; she finds out why you should have this seasonal winter dish too

Shilpa Shetty Kundra enjoys sarson ka saag;  she finds out why you should have this seasonal winter dish too

Shilpa Shetty Kundra makes sure you strike the perfect balance: enjoy your favorite foods, but also exercise to burn off those extra calories. As such, the Dhadkan The actor recently took to Instagram Stories to share a video of the perfect winter meal: sarson ka saag and makki ki roti topped with a little white or makkhan butter.

Shilpa, who loves to gorge herself on delicious foods, finds seasonal eating essential for the body. That’s right. Sarson ka saag, made with vegetables such as mustard greens, bathua and palak, is not only delicious but also extremely healthy. We tell you why.

sarson ka saag – a power-packed blend of vitamins and minerals – is a popular Indian delicacy enjoyed around the world. It has first-class antioxidants and essential micronutrients, mainly iron,” said Shikha Gupta, a famous nutritionist. indianexpress.com adding that the mix of green leafy vegetables with seasonal herbs and spices is a must.

sarson ka saag Do you also love Sarson ka Saag? ?(Source: Shilpa Shetty Kundra/Instagram Stories)

Benefits of having it in winter

Loaded with vitamins A, E, K and C, it improves immunity and reproductive health. “It’s especially good during pregnancy and for nursing mothers,” Gupta shared, adding that studies have shown that “vitamin A is important for thyroid function and estrogen balance. Vitamin C improves collagen and progesterone production, which helps improve skin, hair, bone health, and fertility.”

It is also rich in B vitamins along with magnesium, a combination that is considered better for the “body to respond to overcome stress“. “B-Complex also helps relive PMS symptoms, menstrual migraines, and heavy, painful periods. Also, calcium and magnesium along with vitamin K in vegetables play an important role in maintaining bone health. Magnesium helps maintain blood sugar levelsfights insulin resistance and polycystic ovary syndrome,” Gupta said.

The iron in these vegetables along with vitamin C will help to overcome anemia, which is suffered by most of the Indian women. Potassium, calcium, and magnesium are calming minerals that are widely found in these vegetables. Therefore, this helps improve sleep and hypertension also.

“Rich in fiber and almost no calories makes it a perfect and safe food combination for diabetics, hypercholesterolemia patients, heart patients, and metabolic syndrome patients,” Gupta said.

How much should you have?

Ideally, one should consume 5 to 7 cups of raw leafy vegetables daily to maintain a good balance of vitamins, minerals, and fiber. “You can eat 1 to 2 servings if you cook them daily,” Gupta said.

How often should you have?

“Since it is seasonal, it is best to consume 1 cup of dark green leafy vegetables daily. Sarson ka saag is a great way to add variety to your diet, so include it at least twice a week. Consume more frequently to retain maximum nutrients from these foods,” Gupta said.

What combination is better to have?

In North India, sarson ka saag is usually savored with makai roti, onion, and small pieces of brown sugar and homemade white butter. “It’s a perfect combination of gluten-free, probiotics, healthy fats, vitamins and minerals. You can also eat this with bajra roti, rice and jowar roti,” Gupta said.

Previously, shilpa had shared a recipe for the same thing, with a twist, on Youtube.

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“My mother-in-law’s delicious Punjabi specialty, sarson da saag, is one of the highlights of the winter season for me. So I’ve decided to share it with you too. It’s one of the most delicious ways to make sure you eat your ‘greens’ and it’s loaded with benefits too. Try this quick,” he captioned the video.

This is how you can do it too.

Ingredients

2 bunches – Mustard or sarson greens, chopped
1 bunch – Spinach or palak, chopped
1/2 bunch – Chenopodium album or Bathua, chopped
1/2 – chopped broccoli
1 cup – Water
4 teaspoons maize flour or makki atta
2 tablespoons – Sarson oil
1 tablespoon – Garlic, finely chopped
1 tablespoon – Ginger, finely chopped
1 – Onion, finely chopped
1 – Green chili, finely chopped
1 – Tomato, finely chopped
Salt to taste
1 tablespoon – white butterserving
Grated Jaggery, portion

Method

*In a deep saucepan, add water, sarson leaves, palak and bathua leaves. Let it cook for 40-45 minutes.
*After about 40 minutes, add the broccoli and cook for two minutes.
* Turn off the gas. Remove pan from gas. Let it cool. Blend the saag.
*Add the corn flour in portions and mix well.
*Now, let this mixture cook on gas for 5-7 minutes.
*To heat, add oil to another wok. Add minced garlic and ginger. Saute for a minute.
* Add onion and sauté until browned.
*Add the green chili and mix well. Now add boiled saag to the table Add the chopped tomato and stir well. Cook for two minutes with the lid on.
*Turn off the gas now.
*Saag is ready to serve. Cover it with some white butter.

Would you try it?

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