Saga Bhaja
Veg
Vegan
Stir-fried leafy greens in mustard oil — mustard greens, spinach, fenugreek leaves, or local wild greens (sorrel, amaranth) cooked quickly in mustard oil with sliced garlic, dried red chilli, and a pinch of panch phoron until wilted. One of the most frequently eaten sides in Odisha, typically served at every lunch alongside dal and a main curry. The sharp mustard oil base and the minimal preparation keep the greens' bitterness and nutrients intact.
Cuisines
Bengali
Jharkhand
Odia
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 bunch | spinach leaves |
| 2 tablespoons | mustard oil |
| 1 teaspoon | panch phoron |
| 2 cloves | garlic, finely chopped |
| 1 medium | potato, diced |
| 1 teaspoon | turmeric powder |
| — | salt to taste |
| 1 teaspoon | red chili powder |
| 1 teaspoon | sugar |
Instructions
- 1 Wash the spinach leaves thoroughly and chop them coarsely.
- 2 Heat mustard oil in a pan until it reaches smoking point, then reduce the heat.
- 3 Add panch phoron to the hot oil and let it splutter.
- 4 Add the chopped garlic and sauté until golden brown.
- 5 Add diced potatoes to the pan and stir-fry for a few minutes.
- 6 Sprinkle turmeric powder over the potatoes and mix well.
- 7 Add the chopped spinach leaves to the pan and stir to combine.
- 8 Season with salt, red chili powder, and sugar.
- 9 Cook on medium heat until the spinach is cooked and the potatoes are tender, stirring occasionally.
- 10 Serve hot with steamed rice or roti.
Tips
Ensure the mustard oil is well heated to remove its raw flavor before adding other ingredients.