Badi-Palanga saaga Odia Style

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.

Chingudi Poi Tarkari

Chingudi Poi Tarkari 

Ingredients

• Poi Saga
• Chingudi - ( Prawn ) - 500 gm
• Alu - ( Potato ) - 2 Big size
• Kakharu - ( Pumpkin ) - 100 gm
• Baigana - ( Brinjal ) - 2 medium size
• Bilati Baigana - ( Tomato ) - 2 Medium size
• Piaja - ( Onion ) - 3 Big size
• Haladi - ( Turmeric Powder ) - 1 tsp
• Pancha Phutan - 1 tsp
• Tela - ( Cocking Oil ) - 5 tsp
• Luna - ( Salt ) - as per test
• Sorisa - ( Mustard ) -1 tbs
• Rasuna - ( Garlic ) - 6,7 cloves 
• Jeera - ( Cumin ) - 1/2 tbs
• Sukhila Lanka - ( Dry Chili ) - 2 No.
• Badi - 4 .5 No.

Preparation 

• Wash the prawn clearly put turmeric  powder and salt.
• Mixed it and heat oil in a pan.
• Fry the prawn 5,6 minutes, then remove it.
• Then  hit oil in another pan and fry the badi.
• Cut the poi leaves and stem into small pieces and wash it.
• Take some water in vessels and boil the poi pieces .
• After 5,6 minutes remove it.
• Cut all the vegetable into small pieces and boiled it 4, 5 minutes. 
• Cut the onion  and tomato into small , thin pieces.
• Peel the garlic , then make a mustard - garlic pest.
• Hit oil in a pan add pancha phutana into it.
• When it splutter add dry chili and thin pieces of onion.
• Fry it till the onion change into brown in color.
• Add mustard- garlic pest, turmeric powder, tomato, some water and fry it 8,9  minutes.
• Then add the boiled vegetables ,  badi fry ,Poi leaves , prawn fry and salt as per test.
• Fry it some times .then remove it.   
• Add coriander leaves and serve it. 

Chhuin Alu Tarkari

Chhuin Alu Tarkari

Ingredient

• Chhuin - ( Drumstick ) - 2 No.
• Alu - ( Potato ) - 2 No.
• Badi - 3 pieces
• Bilati Baigana - ( Tomato ) - 1
• Sorisa - ( Mustard ) - 1 tbs
• Jeera - ( Cumin ) - 1/2 tbs
• Rasuna - ( Garlic ) - 3 cloves 
• Pancha Phutana - 1 tbs
• Kancha Lanka - ( Green Chili ) - 3 No.
• Dhaniya Patra - ( Coriander Leave ) 
• Tela - ( Cocking Oil ) - 4 tbs
• Luna - ( Salt ) - As per test
• Baigana - ( Brinjal ) - 1 small size
• Haladi - ( Turmeric ) -1 tbs

Preparation 

• Wash all vegetable clearly and cut them into small pieces.
• Also Cut the drumstick  into small pieces.
• Peel the garlic and prepare a pest of mustard , cumin and garlic .
• Boil some water in a pan and put some salt in it .
•  Put the drumstick with them.
• Then boiled it 6 ,7 minutes.
• Heat 2 tbs oil in a pan and  fry the badi some time and remove it.
• Again heat 2 tbs oil in a pan and add pancha phutana.
• When it splutter  add the brinjal and potato pieces .
• Fry it 4, 5 minutes ,then add turmeric , green chili , tomato pieces, garlic- mustard pest and salt as per test
•  Mixed it well and cover it.
• Then boiled it 5 minutes.
• After 5 minutes remove the cover and fry it 4,5 minutes.
• Then add coriander leave with it and serve it.