Saga Bhaja

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.