Odisha Saga Bhaja Fried Leafy Greens

Method

1. 1

   Wash the greens thoroughly: Wash the leafy greens in 3 to 4 changes of water. Leafy greens harbour soil and insects — thorough washing is essential. Shake off excess water.

2. 2

   Chop the greens: Chop the washed greens roughly — about 3 to 4 cm pieces. Do not chop too fine — they will reduce significantly when cooked. Include tender stems.

3. 3

   Heat mustard oil until smoking: Heat 3 tbsp mustard oil in a wide pan on high heat until smoking. Reduce to medium. The smoking removes pungency.

4. 4

   Add sliced garlic: Add the thinly sliced garlic. Fry stirring for 30 to 40 seconds until the garlic turns light golden. The crispy garlic slices add flavour and texture.

5. 5

   Add dried red chilli: Add dried red chilli to the pan with the garlic. They will darken within 20 seconds. Stir briefly.

6. 6

   Add the wet chopped greens: Add all the chopped, still-slightly-wet greens to the pan. The water droplets on the greens will cause the hot oil to splatter — stand back slightly.

7. 7

   Stir on high heat: Increase heat to high. Stir continuously for 1 minute as the greens wilt rapidly from the heat and steam.

8. 8

   Add turmeric and seasoning: Add turmeric, a pinch of sugar and salt. Continue stirring on high heat.

9. 9

   Cook until wilted and dry: Cook stirring every 30 seconds for 4 to 5 minutes total until all the greens are completely wilted, the water has evaporated and the bhaja is dry. The greens should look reduced, dark green and fragrant.

10. 10

    Serve: The saga bhaja should be completely dry — no water pooling at the bottom. Serve as a side dish alongside steamed rice, dal and fish curry.

11. 11

    Note: Saga Bhaja (saga = greens, bhaja = fried) is the simplest and one of the most frequently prepared vegetable side dishes in Odisha. The state has a wide variety of local greens used for this preparation — colocasia leaves (saru saga), amaranth (laal saga), fenugreek (methi saga) and others. The Odisha government has been promoting the consumption of these traditional greens for their high nutritional content.