Growing up this was a true labour of love, and a process spread across a couple of days (fear not technology has moved us on to expedite this). It conjures certain memories for me, my grandparents would pick the mature spinach/saag grown in the garden, then the kitchen sink would be full of saag and thoroughly cleaned as part of the preparation – you couldn’t move for spinach!
My sister and I would have a hand in chopping this occasionally but grandmother would take the lead, using a fearsome looking device called a daat, imagine a foot scythe, a wooden block with a menacingly sharp curved blade at the front. She’d slice a whole host of different food items with this most dexterously. We didn’t have stick blenders back then either, so once all of the greens were cooked this had to be pounded with a huge wooden pestle. It was a rigorous work out!
The funniest thing about saag is that spinach is NOT the only ingredient, it’s a whole medley of green vegetables which to my mind makes this a SUPERFOOD!