Oriya Recipes

POI SAAGA GHAANTA

It’s one of my favourite oriya recipes. I love this item most for its greenish feel.

Preparation

Make the dhania-jira-ada bata. This is basically a paste of whole cumin, whole coriander and fresh ginger. Many of us from village make this using the shila, the flavour would be very intense and the color a dark ugly shade of brown.

We can make it with adding 1/2 tsp of Cumin powder, 1/2 tsp of Corriander powder and 1 tbsp of grated ginger. Then make a smooth wet paste of the above with the aid of little water. The flavour is not as intense but will do.

Chop Potatoes, Pumpkin and Zucchini in almost similar sized cubes. I had 1 cup of each. You can also add brinjal and radish.

Wash and clean and then chop the greens. Spinach works very well for this recipe but I have used Poi Saaga or Pohi greens. I had about 500 gm of the greens.

Start Cooking

Heat Mustard Oil in a Kadei or Frying Pan.

Chaunk/Temper with 1 tsp of Paanch Phoron and 3 Dry Red Chilli.

When you see the spices dancing around, add 1 cup of cubed potato. Saute with less than 1/4 tsp of turmeric for couple of minutes.

Add the zucchini (~ 1 cup), saute again for couple of minutes and follow suit with the pumpkin (~ 1 cup).

Add the dhania-jira-ada bata and saute for 3-4 minutes. If you like it spicy add a little red chili powder now.

Add the chopped poi saaga (pohi greens) or spinach and give a good stir. Add salt to taste.

The greens especially the pohi will release a lot of water which you want to dry out. Also the veggies will get cooked in this water.Keep cooking with stirring till the water has all evaporated into thin air and the veggies are cooked.

Taste and adjust for seasoning. If the pumpkin is sweet you don’t need to add any extra sugar, else a little sugar will enhance the taste.

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