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Monday, December 23, 2013

Chana Sagaa Tarkari ( Green Channa Leaves Curry )

Chana sagaa is yet another type of leafy green vegetable that is available in the local markets of Odisha only during this season. I have always found local/seasonal vegetables to have their own charm. The anticipation to savor some and then the joy which follows when you spot the first batch at the mandiwala ( seller ) greatly enhance it taste.

This one has a quite distinct flavor and is a little bit chewy ( somewhat like the drumstick leaves ). One has to chop it really fine or it takes forever to cook ( I personally prefer using a pressure cooker ). The preparation is also similar to the Sajana Sagaa Tarkari / Sajana Sagaa Kharada. Read on for the recipe:


















Preparation Time - 15-20 mins

Ingredients - 250 gms chana sagaa/saag, 1/2 cup cubed baigana/eggplant, 1/3 cup cubed saru/colocassia, 1 medium sized tomato, 1/3 cup split moong dal, 5-6 garlic flakes, 1/3 tsp mustard seeds, 2 dry red chilli, 2 tsp oil, 1/3 tsp turmeric, salt to taste.

Preparation - Remove and discard the stem ( the thick middle portion) from the chana saag . Finely chop the tender leaves. Chop the tomato into small pieces.

Cooking - Heat 1/2 tsp oil in a wok. Add the chopped tomato and cook till tender.

Dry roast the moong dal on a fryng pan till it gives off a fragrance. Remove from pan, wash and keep aside

Add the chopped saag and other vegetables including tomato to a pressure cooker. Add 2 cups of water along with salt and turmeric.

Cook for 2 whistles on medium flame. Allow steam to escape before opening lid.

Heat the remaining oil in a wok. Add broken red chilli and mustard seeds. When the spluttering is almost over, add crushed garlic flakes.

Pour the contents of the pressure cooker into the wok and let simmer for 2 minutes.

Serve hot with white rice/rotis.




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