In my state Odisha ,millions love to have Saag ----leaf based curry --with rice and dal at home .Choice of leaves has been wide. Varieties include Kalama saag (water spinach) ;Kosala saag ; Khada saag ;leutia saag ;palanga saga (spinach) ;Poi saag ; Sunusunia saag ; kakharu saag(leaves of the pumpkin plant);sorisha saag (mustard leaves ); Methi saag (fenugreek leaves ). All leafy vegetables are rich in protein ;fibre and vitamins. it is very low in calorie and fat . Leafy vegetables are easily available and are usually very cost effective .
The most popular, however, have been spinach and fenugreek leaves among the urban consumers while Kosala and Leutia have been the preferred ones in the rural households. The "Red Saag" as called in other parts of the country is a very popular leafy vegetable, which is called koshala saag in Odiya.
The most popular, however, have been spinach and fenugreek leaves among the urban consumers while Kosala and Leutia have been the preferred ones in the rural households. The "Red Saag" as called in other parts of the country is a very popular leafy vegetable, which is called koshala saag in Odiya.
Coming to my recipe for today, I write about the red saag; or kosala. Usually it becomes quite difficult to make the children eat leafy vegetables. My children like badi i.e. (urad dal dumplings dried in sun and then fried to use it as required ). This time I made the red saag with badi which both my husband and my children liked. Even my 5 year old son also had it...... My senior female family members make this saag with vegetables. That also tastes good. I will tell you about that recipe some other day . This is a very rustic dish right from the countryside .....Happy cooking!
Ingredients -Red saag or kosala- 4 bunch (Chop finely after cleaning it thoroughly with water)
Badi (urad dal dumplings fried )- A few 7-8 pcs
Oil- 2 table spoon
Panch phooran -1teaspoon
Green chillies- 2 (Finely chopped)
Garlic pods-4 ( Crushed )
Salt -To taste
Method-
Heat 2 tea spoon of oil in a pan ,add the urad dal badis and fry till crisp. Keep aside .
Heat 2 teaspoons of oil in the same pan, add panch phooran . Let it crackle , add chopped green chillies , garlic and fry till the raw smell of garlic vanishes. Add the red saag and cover it with a lid. Simmer the stove and let it cook with its own juice. After 3 to 4 minutes , remove the lid to check the saag . By then, volume of the saag must have reduced to half; add salt and mix well. Now don't cover it ,cook the saag till done . Keep on stirring the saag . When the saag is done,add the fried badis and mix well. Serve hot with rice, and plain dal.
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