Badi-Palanga saaga

Cooking Time Required : 15 mins
Cost of preparation: 15-20 rupees

Ingredients: Palanga (palak, spninach) leaves ( 2 bunches), tomato ( 1 small), red chilli ( 2 nos ), pancha phutana (1/3 tsp), oil ( 3 tsp), badi ( 1/2 cup ), salt.

Preparation: Wash the palanga leaves thoroughly and cut into fine pieces. The tomato should be cut into very small pieces.

Cooking: Heat a pan and add 1 tsp oil. Add the badis and drizzle with some more oil on top. Stir fry till the badis are golden brown. Transfer to a bowl and crush into small pieces.

Heat a wok (kadai). Add the oil. When it starts smoking, add the red chillis (broken into 2-3 pieces each) and pancha phutana. Add the tomatoes to the spluttering seeds.
Fry till the tomatoes are well cooked.

Add the palanga leaves and salt. Cook uncovered till the leaves are done. Remove from the wok into a serving bowl. Add the crushed badis. Mix well.

Tip: This dish can also be prepared without adding the tomatoes. Instead brinjal ( cut into small cubes ) can also be used.

Instead of adding the badi, one can also add roasted moong dal. The moong dal should be dry roasted and broken into small pieces.