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Showing posts with label simple rustic recipe. Show all posts
Showing posts with label simple rustic recipe. Show all posts

Friday, August 18, 2017

Madaranga Sagaw Raee

The woman stood still near the broken down gate. The sun was shining directly over head and everybody seemed to have vanished indoors to escape the yellow orb's fury.While she visited the compound everyday to draw fresh water from the well along with her friends, the desolate house scared her into inaction for a few moments. The ghost stories that floated around the neighborhood were of least concern to her. Her fear was real. God knows what kind of anti-social might have taken refuge in the rundown place.

She lingered on for a few more minutes looking out for any visible signs of recent occupation. And then pushed open the gate with a calculated force. The rusted hinges let out a loud creak. Walking determinedly up to the well, she put down the 'gara' or metal pot on the ground with a thud and then proceeded to lower the bucket into the well with another loud splash. It was a deliberate move to let everyone know that she meant business.

Once her pot was filled with the sweet tasting water, she stood straight and looked around once before getting down on her haunches. The small bushes of 'Madaranga sagaw' or Alternanthera sessilis that had sprung around the moist soil had been tempting her for many days. Maybe the previous owners of the house had planted a few stalks a long time back. Now it was all overgrown and quite a treat for the summer months given that the vegetable supplies has dried up. But picking those stalks in the morning hours would mean sharing it with the other women. While she had no qualms about doing so, it was a practical decision given that the number of mouths to be fed were more.

Gathering a modest sized bunch, she tied it up into a bundle using a piece of twine that was lying around. Her friends would surely notice the dwindled vegetation and start a discussion the next day. Maybe they might even overcome their superstitions and start plucking the nutritious greens on a regular basis. It might as well be the first and also the very last time she got some of it on her hands. Whatever maybe the case, she decided to keep it a secret and cook a delicious meal of 'Madaranga Sagaw Raee' with Pakhala for her family.

Read on for the recipe -

















Preparation Time - 30 mins

Ingredients -
  • 200 gms of Madaranga Sagaw / Alternanthera sessilis 
  • 1 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 medium sized potato
  • 1 medium sized tomato ( country ones preferred )
  • 1 small onion
  • 5 garlic cloves
  • 2 dry red chilis
  • 2 tsp mustard oil
  • salt to taste
  • a handful of badi / vadi 


Preparation - Keeping aside a pinch of the mustard seeds, grind the rest along with the cumin seeds, 1 dry red chili and 3 garlic cloves into a smooth paste.

Pluck the leaves from the stems and wash them 2-3 times in sufficient water. Drain the excess water.
Finely chop into small bits.

The potato, tomato and onion also need to be chopped into small pieces.

Crush the remaining garlic cloves.

Cooking - Heat a wok and throw in the badis. Fry them without oil for a few minutes before drizzling with a few drops of the mustard oil. Fry for another minute or two. Remove and keep aside.

Add the remaining mustard oil to the same wok.

Add the broken red chili and a pinch mustard seeds .

Once it starts to splutter, add the 2 crushed garlic cloves. After a minute, toss in the chopped onions as well.

As the onions turn pink, add the chopped potato and tomato.

Cook till the tomato is mushy.

Add the chopped greens and cook for 4-5 mins on a medium flame.

Dilute the mustard paste and add to the wok. ( Straining this liquid before adding to the wok is a good idea as it removes the black residue which can lend a bitter note to the curry )

Add salt and cover with a lid till cooked.

Add the crushed badis just before removing the wok from the flame.

Serve with Pakhala or even hot rice !


















Tip - To get the most out of your 'raee' dish, season with some raw mustard oil and crushed garlic just before taking it off the flame. 

Tuesday, April 28, 2015

Zunka ( a rustic Maharashtrian delicacy )

Long before the Naveen Pattanaik government announced the populist measure of offering 'bhata-dalma' or rice and dal cooked with veggies at a subsidized rate for the poor in Odisha, the Maharashtra government also had a scheme which offered 'zunka-bhakri' to the poor of Maharashtra at subsidized rates. The Zunka is an important part of Maharashtra cuisine and it transcends all classes. Though it is mainly consumed in the rural parts of the state, it is equally popular in urban households. A simple yet delicious dish, it made with besan or chickpeas flour. It is ideal for those days when one has run out of veggies/meat.

Read on for the recipe -




















Preparation Time - 10-12 mins

Ingredients -


  • 1 cup besan/chickpeas flour
  • 1 medium sized onion (finely chopped)
  • 2 green chilis
  • 3-4 garlic flakes
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • a pinch of asafoetida
  • a pinch of turmeric
  • 1 dry red chili
  • 2 tsp oil
  • salt to taste
  • cilantro for garnishing
  • 2 cups water

Cooking - Heat the oil in a non-stick skillet. Add red chili, asafoetida, mustard seeds, cumin seeds and garlic flakes. Fry till garlic takes on a golden hue. 

Add the chopped green chili and onions. Fry till translucent.

Add the besan and fry to a light brown color.

Finally add the water, adjust salt and cook till the zunka leaves the sides on the skillet.

Garnish with cilantro. Serve hot.



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