For the footballer, see Kaimar Saag. South Asian leaf vegetable dish eaten with bread such as roti or naan, or in some regions with rice. Saag is lamb korma in the state of Odisha, where it is eaten with pakhala.
In the Shree Jagannath Temple of Puri, saag is one of the dishes offered to Jagannath as part of Mahaprasad. This section is in list format but may read better as prose. You can help by converting this section, if appropriate. It is popular all over the state. A large varieties of plants are used as sāga in Odisha.
A list of the plants that are used as sāga is as below. Amaranthus viridis leaves and tender stems. Cooked with lentils or alone with fried onions. Prepared from leaves of the pumpkin plant.
The inner coating of peas is removed and then chopped to make the saga. In Bengali cuisine, sāg is one of the most important vegetables. Most of the Bengalis use at least one sāg everyday during lunch. A list of the plants that are used as sāg is as below.