Saaga ghanta

Name: Saaga ghanta
Cuisine: Indian
Ingredients: 250 gm Mix saag (moringa leaves, pumpkin leaves and stem, spinach, amarantha); 1/2 cup chopped pumpkin; 1 small ridge gourd; 3-4 ladyfinger; 1 tsp panchphoran; 5-6 garlic cloves; 2 tsp Mustard oil; 1/2 cup horsegram and rice powder; to taste Salt; 2 red chillies

Puspita Bhutia @cook_19479414

Saaga /saag (green leaves) is an integral part of Odia cuisine. One can find saaga dishes in odia kitchen almost every day. A large variety of saaga is found throughout the year in Odisha and an endless variety of dishes are prepared in every occasion; from 'Mahaprasad'to 'Pakhala Kansa' . As the name says it is a mix saag dish , ghanta in odia is mixture of different types of vegetables. In this dish different varieties of saag and vegetable are cooked together with rosted horse gram powder, with less spices and oil. It goes well with rice. Here I use red amarantha, green amarantha, spinach/palak, moringa leaves, pumpkin leaves and steam.
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#GA4 #week15 #post2 #amarantha #mixveg #saag #wintervegetable #wintervibe

Puspita Bhutia @cook_19479414

#GA4 #week15 #post2 #amarantha #mixveg #saag #wintervegetable #wintervibe

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Ingredients

250 gmMix saag (moringa leaves, pumpkin leaves and stem, spinach, amarantha)
1/2 cupchopped pumpkin
1small ridge gourd
3-4ladyfinger
1 tsppanchphoran
5-6 garlic cloves
2 tspMustard oil
1/2 cuphorsegram and rice powder
to tasteSalt
2red chillies

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Steps

1

These are the ingredients for saaga ghanta, keep it ready first.Clean all saag and vegetables first, separate pumpkin leaves and stem and keep aside.
2

For rice and horsegram powder, dry roast both together in a pan on low heat, let it cool completely then make a fine powder by grinding them.
3

In a kadai heat 2 tsp mustard oil (you can use any oil of your choice but mustard oil enhances its taste and flavour) put panchphoran, red chillies and crushed garlic and sautee for few time.
4

When garlic become little brown add chopped vegetables, pumpkin stems except bhindi. Add little salt cover and cook for 4 to 5 minutes.
5

Now vegetables are almost half cooked at this time add chopped green leaves/ saaga to this mix well cover and cook for 3 to 4minutes.
6

Now add 1 cup water in to it cook for few minutes more, then add chopped bhindi ladyfinger to this and give it a boil, adjust salt if required.
7

When all the vegetables and saag are almost cooked add rice and horsegram powder mix well and cook for 2 to 3minutes more. This is a semi liquid dish and rice powder may absorbs the water and make the curry dry so add little more water if required give it a boil, switch off the stove and it's ready.