The green leaves of radish (mula) are known as Mula saaga in Odisha. The leafy vegetables form a prominent part of the side-dishes served in the Odia thali.
250 gm radish leaf (mula saaga)
1 cup cut vegetables (kata pariba)
(vegetables like potato , brinjal, pumpkin and radish may be used)
1/3 cup grated coconut (nadia kora)
2 tablespoon refined cooking oil (rifaain tela)
Â¼ cup mustard paste (sorisha bata)
2 red chillies (sukhila lanka)
1 teaspoon panch phootan (paancha phootana)
(panch phootan = cumin +mustard +nigella + fenugreek + aniseed)
1 table spoon cooking oil
Â½ tea spoon turmeric (haladi)
5 to 6 Badi / Wadi / Bodi (badi)
Salt to taste (luna)
Wash the radish leaves well and cut into small pieces. Heat oil on a frying pan. Add one teaspoon paanch phootan and the red chillies. Fry until the same crackles. Then add the radish leaves and vegetables. Fry a bit. Now add the mustard paste with a bit of water. Also add turmeric powder and salt. After they are boiled add grated coconut with fried badi. (Use of â€˜badiâ€™ may be avoided if you canâ€™t get it). Mix well. Cook a little further. It is the most awesome saaga (sag) that Oriya people eat. Good for health.
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