Adivasi Jungli Saag

Mixed wild forest greens cooked by Dangs tribal communities. Foraged leafy vegetables — amaranth, wild spinach, and fern tips cooked with garlic and chilli.

Time 30 min · Serves 3 · 106 kcal · Dangs / Tribal Gujarat, Gujarat

Ingredients

Garnish

• Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

• Spinach (Palak) — 250 g (chopped)
• salt (optional) (whole)
• Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
• Turmeric Powder — 0.5 tsp (ground)

Tempering

• oil — 2 tbsp (whole)

Method

1. Wash and prepare all ingredients for Adivasi Jungli Saag. Chop vegetables, marinate protein if needed.
2. Heat oil in a kadhai or heavy-bottomed pan. Add tempering spices — let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste, sauté for a minute until raw smell disappears.
5. Add tomatoes and cook until oil separates from the masala.
6. Add dry spice powders — turmeric, red chilli, coriander powder. Mix well.
7. Add the main ingredient. Mix well and coat with masala.
8. Cover and cook on medium-low flame, stirring occasionally, until done.
9. Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.

Common questions

How many calories in one plate of Adivasi Jungli Saag?

106 kcal per plate.

How much cooking time?

30 min — 15 min prep, 15 min cooking.

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