ପାଳଙ୍ଗ ଶାଗ ତରକରୀ/ Palanga saga tarkari. Spinach, potatoes,badi(sun-dried lentils dumplings) & brinjal cooked in mustard gravy. It's the healthier form to eat leafy vegetables, Just stir fry the leafy veggies and you are good to go . And in Odisha we love to eat varieties of leafy vegetables. It's an integral part of the Odia thali..When we talk about the "Odisha Thali",then there's definitely some leafy vegetables in there .
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My little one doesn't seem to like these leafy vegetables,but I applied the same proces which my mamma used to apply on me,mix with rice & feed .There was so much love and care. And I m sure one day i will be a success like my mother, and my little one also starts liking the leafy vegetables , like I do now.
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When the whole world is fan of palak paneer we odias are fan of our own Palanga saga tarkari. Whenever I see fresh palak/Palanga, it's always reminds me about this dish. One can enjoy this Palanga saga tarkari with hot steamed rice & dal or with our world famous pakala, and it tastes best when it's serve hot hot .
Ingredients:-Palaga Saga ( Spinach ) -1 bunch
Potato – 1 small
Brinjal – 1 small
Onion -1 small
Green Chilies – 2 Pc
Mustard seeds– 3tsp
Garlic– 6 cloves
Panchaphutana-1 tsp
Badi(sun-dried lentils dumplings)-5 to 6
Salt – as per taste
Mustard paste – 2 tbsp
Method:-
Wash properly the spinach and then cut into very tiny slices.
Peel the potatoes ,cut into small cube size & cut the brinjal also into small cube size.
Then cut the onion and green chilies into small slices.
Take Mustard seeds (2 tps), garlic and then grind into a fine paste.
Heat oil in a pan, fry Badi till it turns golden brown, takeout the Badis from the pan and keep aside.
Add Panchaphutana in the rest oil, allow spluttering.
Add onion and dry chilies slices to it and fry till it turns golden brown.
Then, add the potatoes and brinjal to it and fry it properly.
Then add the mustard paste to the fried vegetables and stir it properly.
Then add the spinch to the above paste and stir it properly.
Add Badis, and salt as per taste to it and stir the spinach with the paste properly.
Then cover the pan for 5-10 minutes, till the spinach tenderly cooked and serve as hot.
Then cut the onion and green chilies into small slices.
Take Mustard seeds (2 tps), garlic and then grind into a fine paste.
Heat oil in a pan, fry Badi till it turns golden brown, takeout the Badis from the pan and keep aside.
Add Panchaphutana in the rest oil, allow spluttering.
Add onion and dry chilies slices to it and fry till it turns golden brown.
Then, add the potatoes and brinjal to it and fry it properly.
Then add the mustard paste to the fried vegetables and stir it properly.
Then add the spinch to the above paste and stir it properly.
Add Badis, and salt as per taste to it and stir the spinach with the paste properly.
Then cover the pan for 5-10 minutes, till the spinach tenderly cooked and serve as hot.
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