A classic Odia curry featuring tender prawns and fresh amaranth leaves cooked in a pungent mustard and garlic paste. This rustic and flavorful dish is a staple in Odia households, best enjoyed with steamed rice.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
210cal
19gprotein
7gcarbs
13g
Ingredients
300 g Prawns (cleaned and deveined)
300 g Amaranth Leaves (roughly 1 large bunch, washed and chopped)
A fragrant Bengali-style fried rice made with leftover rice, assorted vegetables, and aromatic whole spices. This simple, one-pot comfort food, lightly sweetened and enriched with ghee, is a beloved classic in Bengali homes.
Aromatic, iron-boosting prawn and greens curry with fluffy rice. A protein-packed, soul-satisfying delight!
This odia dish is perfect for lunch. With 1086.4099999999999 calories and 35.349999999999994g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 Tomato (medium, chopped)
0.75 tsp Turmeric Powder (divided)
0.5 tsp Red Chili Powder (optional, for extra heat)
1 tsp Salt (or to taste)
0.5 cup Water (as needed)
Instructions
1
Prepare Paste & Prawns
In a grinder, combine the black mustard seeds, garlic cloves, and green chilies. Add 2-3 tablespoons of water and grind to a very smooth paste. Set aside.
In a bowl, toss the cleaned prawns with 1/4 tsp of the turmeric powder and a pinch of salt. Mix well to coat.
2
Sauté the Prawns
Heat 1 tbsp of mustard oil in a kadai or pan over medium heat until it's slightly smoking.
Add the marinated prawns and sauté for 1-2 minutes, just until they turn pink and curl up. Do not overcook them.
Remove the prawns from the pan with a slotted spoon and set them aside.
3
Prepare the Tadka & Base
In the same pan, add the remaining 2 tbsp of mustard oil.
Once hot, add the panch phoron and dry red chilies. Let them crackle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
4
Cook the Masala & Greens
Add the chopped tomato and cook for 2-3 minutes until it turns soft and mushy.
Lower the heat and stir in the prepared mustard paste, the remaining 1/2 tsp turmeric powder, and the optional red chili powder. Sauté for 1-2 minutes, stirring continuously to prevent it from burning and turning bitter.
Add the chopped amaranth leaves (saga) and salt. Mix well. The leaves will release water. Cook for 5-7 minutes, until the leaves wilt completely and are cooked through.
5
Combine & Simmer
Return the sautéed prawns to the pan.
Add 1/2 cup of water, mix everything gently, and bring the curry to a simmer.
Cover the pan and cook on low heat for 5 more minutes. This allows the flavors to meld and the gravy to thicken to a semi-dry consistency.
6
Finish and Serve
Turn off the heat. Your Chingudi Saga Tarkari is ready.
Serve hot with steamed rice (bhaata) for an authentic and complete Odia meal.
876cal
17gprotein
170gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked, preferably day-old and refrigerated)
3 tbsp Ghee
1 medium Potato (peeled and finely diced)
1 medium Carrot (finely diced)
1 cup Cauliflower (cut into small florets)
0.5 cup Green Peas (fresh or frozen)
2 tbsp Cashew Nuts (halved, optional)
2 tbsp Raisins (optional)
2 piece Bay Leaf
1 inch Cinnamon Stick
4 piece Green Cardamom (lightly crushed)
4 piece Cloves
1 tsp Ginger Paste
1.5 tsp Sugar (adjust to taste)
1 tsp Salt (adjust to taste)
Instructions
1
Prepare Rice and Vegetables
If using day-old rice, gently break up any large clumps with a fork or your hands. Set aside.
Ensure all vegetables (potato, carrot, cauliflower) are chopped into small, uniform cubes for even cooking.
2
Sauté Nuts and Vegetables
Heat 2 tbsp of ghee in a large kadai or wok over medium heat.
Add the optional cashew nuts and raisins. Sauté for 1-2 minutes until the cashews are golden and the raisins plump up. Remove with a slotted spoon and set aside.
In the same ghee, add the diced potatoes and cauliflower. Sauté for 4-5 minutes until they are tender-crisp and have light brown spots.
Add the diced carrots and cook for another 3 minutes. Finally, add the green peas and cook for 1-2 minutes more.
Remove all the cooked vegetables from the pan and set them aside with the nuts and raisins.
3
Temper the Spices (Tadka)
Add the remaining 1 tbsp of ghee to the same pan over medium heat.
Once hot, add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant and sizzle.
Add the ginger paste and cook for another 30 seconds, stirring constantly to prevent it from burning.
4
Combine and Stir-fry
Add the cooked rice to the pan with the tempered spices. Sprinkle salt and sugar over the rice.
Gently toss and fold the rice with the spices for 2-3 minutes, ensuring the grains are well-coated and heated through. Be careful not to break the rice grains.
Add the fried vegetables, cashews, and raisins back into the pan.
Continue to toss everything together gently for another 2 minutes until well combined and uniformly hot.
5
Serve
Turn off the heat. Serve the Bhaja Bhaat hot, either on its own or with a side of cucumber raita or a simple curry.
