Badam dia mula saga ghanta

Name: Badam dia mula saga ghanta
Total time: 2400 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 bunch radish leaves; 1/4 cup peanuts; 1 small radish; 1 small potato; 1/4 cup pumpkin; 1 tsp panch phoran; 1 dried chilli; 1/2 tsp cumin seeds; 1 tsp mustard seeds; 4-5 cloves garlic; 1/2 inch ginger; to taste Salt; 1 cup water; as required Oil for cooking

Puspita Bhutia @cook_19479414

Mula saga badam rai/ radish leaves with peanuts is a delicious winter delicacy of Odisha. It is usually prepared in western odisha during winter when radish leaves are plentily available. Radish leaves are enriched with fiber and nutrients which makes it very healthy and addition of peanut paste makes it tasty too. This can be a good side dish with simple steamed rice and dal combination.

#GA4 #week12 #peanuts #post1 #radish #saga #winterdelicacy

Puspita Bhutia @cook_19479414

#GA4 #week12 #peanuts #post1 #radish #saga #winterdelicacy

Saved

Ingredients

40 minutes

4 people

1 bunchradish leaves
1/4 cuppeanuts
1small radish
1small potato
1/4 cuppumpkin
1 tsppanch phoran
1dried chilli
1/2 tspcumin seeds
1 tspmustard seeds
4-5 clovesgarlic
1/2 inchginger
to tasteSalt
1 cupwater
as requiredOil for cooking

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Steps

40 minutes

1

Soak peanuts, cumin, and mustard seeds separately for 15 to 20 minutes.
2

After 20 minutes peel the peanuts in a mixture grinder take peanuts, soaked cumin, mustard seeds # ginger garlic and make a fine paste. Keep aside for further use.
3

Clean radish leaves thoroughly under running water 2 to 3 times, separate the thick steam first then finely chops the leaves. Cut the steam into small pieces also.
4

Cut all veggies in cubes and keep aside.
5

In a Kadai add 2 tbsp oil and put panch phoran(take mustard seeds, cumin, fenugreek seed, fennel seed,nigella seed in the same amount, mix well, and panchphoranis ready), dried chilli, and sautè for a few sec.
6

Now add all chopped vegetables, reddish stems, salt as per taste, and fry for few minutes on medium flame.
7

Add chopped radish leaves, tomato, mix well, cover, and cook for 5 minutes.
8

When veggies and leaves are half cook add peanuts paste, 1 cup of water mix it thoroughly cover and cooks for more 5 to 7 minutes. Stir in between to prevent the curry from sticking to the pan.
9

Now it's ready to serve, enjoy this curry with steamed rice and dal.