One of the very famous recipe of Orissa is leafy vegetables with mustard paste. I learnt from my friend who is an Oriya..This is a very healthy dish goes well with chapatti/ steamed rice. A highly nutritious dish which goes well with plain rice or with roti.. I had some fresh palak and other vegetables so decided to make this curry.
Ingredients :
Spinach / Palak - 1 bunch chopped
Potato- 1, medium, cut in cubes
Flat beans - 5-6, cut in long pieces
Kohlrabi - 2 medium, cut into cubes
Brinjals/ eggplants - 2, small, cut in cubes
Badi- 8-10 fried
Tomato- 1 meduim size sliced
Red Onion- 1, medium, sliced
Mustard oil- 2tblsp
Panch phoron- 1 tsp (Mix of Celery seeds, cumin, fenugreek, kalonji & fennel seeds )
Dry red chillies- 2 nos
Turmeric powder/ Haldi- ½ tsp
Salt as per the taste
For gravy:
Mustard seeds- 1 tsp
Cumin seeds- ½ tsp
Poppy seeds- 1tsp (Optional)
Garlic cloves- 3 pods
Green chilly- 2
** Grind the above ingredients & make a fine paste **
Method:
Heat 1 tblsp oil in a kadai. Add all the vegetables except brinjal, tomatoes and spinach. Shallow fry for 2-3 min.
Then add mustard paste on it, mix well sauté it few second. Immediately add 1 cup of water to the vegetables. (Don’t fry the masala too much to avoid the bitterness)
Add salt as per the taste & turmeric powder. Cover the pan with a lid.
When the curry will start boiling add the brinjals. cover the lid. let the curry boil till all the veggies are cooked.
Now remove the lid add the chopped spinach, tomatoes. Mix well. Let the curry cook for another 5 mins till the spinach gets cooked. Add the badi pieces.
Now the gravy part is done will do the seasoning.....
Heat oil in a another pan. Add 1 tblsp of oil. Add dry red chillies & panch phoron, let it crackle. Then add the red onions. Sauté till it it beomes soft.
Now add the gravy in to the seasoning and mix well. Turn off the gas and cover with a lid for 5-10 mins.
Serve hot with Plain rice or Roti.....
Sending this to Radhika's "Let’s Cook #13 ~ Greens" event, Srav's "Vegan Diet – Only Plant Based" event, Umm Mymoonah's "Healthy Morsels - Pregnancy" event and Chef Al dente's "Gimme Green" event
Ingredients :
Spinach / Palak - 1 bunch chopped
Potato- 1, medium, cut in cubes
Flat beans - 5-6, cut in long pieces
Kohlrabi - 2 medium, cut into cubes
Brinjals/ eggplants - 2, small, cut in cubes
Badi- 8-10 fried
Tomato- 1 meduim size sliced
Red Onion- 1, medium, sliced
Mustard oil- 2tblsp
Panch phoron- 1 tsp (Mix of Celery seeds, cumin, fenugreek, kalonji & fennel seeds )
Dry red chillies- 2 nos
Turmeric powder/ Haldi- ½ tsp
Salt as per the taste
For gravy:
Mustard seeds- 1 tsp
Cumin seeds- ½ tsp
Poppy seeds- 1tsp (Optional)
Garlic cloves- 3 pods
Green chilly- 2
** Grind the above ingredients & make a fine paste **
Method:
Heat 1 tblsp oil in a kadai. Add all the vegetables except brinjal, tomatoes and spinach. Shallow fry for 2-3 min.
Then add mustard paste on it, mix well sauté it few second. Immediately add 1 cup of water to the vegetables. (Don’t fry the masala too much to avoid the bitterness)
Add salt as per the taste & turmeric powder. Cover the pan with a lid.
When the curry will start boiling add the brinjals. cover the lid. let the curry boil till all the veggies are cooked.
Now remove the lid add the chopped spinach, tomatoes. Mix well. Let the curry cook for another 5 mins till the spinach gets cooked. Add the badi pieces.
Now the gravy part is done will do the seasoning.....
Heat oil in a another pan. Add 1 tblsp of oil. Add dry red chillies & panch phoron, let it crackle. Then add the red onions. Sauté till it it beomes soft.
Now add the gravy in to the seasoning and mix well. Turn off the gas and cover with a lid for 5-10 mins.
Serve hot with Plain rice or Roti.....
Sending this to Radhika's "Let’s Cook #13 ~ Greens" event, Srav's "Vegan Diet – Only Plant Based" event, Umm Mymoonah's "Healthy Morsels - Pregnancy" event and Chef Al dente's "Gimme Green" event
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