Bihari Arna, Dahi Nadia Tarkari and Saga Bhaja

Ingredients

• 250 g Potala (Trimmed and cut into 1-inch pieces)
• 2 medium Potato (Peeled and cubed)
• 1.5 cup Curd (Full-fat, whisked until smooth)
• 0.5 cup Fresh Coconut (Grated or ground to a fine paste)
• 1 tbsp Besan (Also known as gram flour)
• 1 tsp Ginger Paste
• 2 whole Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Optional, for color)
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Sugar
• 1.25 tsp Salt (Adjust to taste)
• 3 tbsp Mustard Oil
• 1 tsp Pancha Phutana (Odia five-spice blend)
• 2 whole Dried Red Chili (Broken in half)
• 10 leaf Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 1 cup Water
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Prepare the yogurt base. In a mixing bowl, combine the whisked curd, besan, sugar, and 1/2 teaspoon of salt. Whisk vigorously until the mixture is completely smooth and free of lumps. For best results, ensure the curd is at room temperature. Set aside.

2. 2

   Sauté the vegetables. Heat 2 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium heat. Once the oil is hot, add the cubed potatoes and potala. Sauté for 8-10 minutes, stirring occasionally, until they are lightly browned and about 80% cooked. Remove the vegetables from the pan and set them aside.

3. 3

   Prepare the tempering (Tadka). In the same pan, add the remaining 1 tablespoon of mustard oil. Once hot, add the pancha phutana and dried red chilies. Allow the seeds to splutter, which should take about 30 seconds. Then, add the curry leaves and hing, and sauté for another 15 seconds until fragrant.

4. 4

   Cook the aromatics and spices. Add the ginger paste and slit green chilies to the pan. Sauté for about a minute until the raw aroma of the ginger disappears. Lower the heat and add the turmeric powder, red chili powder, cumin powder, and coriander powder. Stir for 30 seconds, being careful not to burn the spices. Add the grated coconut and sauté for 2-3 minutes until it becomes aromatic.

5. 5

   Combine and simmer the curry. Reduce the heat to the absolute lowest setting. Slowly pour in the whisked yogurt mixture while stirring continuously and vigorously. This is crucial to prevent the curd from splitting. Once the yogurt is fully incorporated into the spice base, add the sautéed vegetables, the remaining 3/4 teaspoon of salt, and 1 cup of water. Mix gently.

6. 6

Ingredients

• 500 g Amaranth Leaves (One large bunch, tough stems removed)
• 2 tbsp Mustard Oil
• 5 pc Sundried Lentil Dumplings (Known as Badi, optional for crunch)
• 1 tsp Pancha Phutana (Odia five-spice blend)
• 6 clove Garlic (Finely chopped)
• 2 pc Green Chili (Slit lengthwise)
• 1 pc Onion (Medium, thinly sliced)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (Or to taste)

Instructions

1. 1

   Prepare the Greens

   • Separate the amaranth leaves (saga) from any thick, tough stems. Discard the stems.
   • Wash the leaves thoroughly in a large bowl of water 2-3 times to remove all dirt and grit. This step is crucial.
   • Drain the leaves completely using a colander and then roughly chop them.
2. 2

   Temper Spices and Sauté Aromatics

   • Heat mustard oil in a kadai or large pan over medium-high heat until it is fragrant and slightly smoking.
   • If using badi, add them to the hot oil and fry for 1-2 minutes until golden brown and crisp. Remove with a slotted spoon and set aside.
   • In the same oil, reduce the heat to medium, add the pancha phutana and let the seeds splutter for about 30 seconds.
   • Add the chopped garlic and slit green chilies. Sauté for 30-45 seconds until the raw smell of garlic disappears.
   • Add the sliced onions and cook for 2-3 minutes, stirring occasionally, until they become soft and translucent.
3. 3

   Cook the Saga

   • Add all the chopped amaranth leaves to the pan. It will look like a large volume, but it will wilt down.