Pakhala Bhata, Saaga Bhaja, Badi Chura and Aloo Bharta

Ingredients

• 500 g Amaranth Leaves (Also known as Kosala Saaga, washed and roughly chopped)
• 2 tbsp Mustard Oil
• 1 tsp Panch Phoron (A five-spice blend from Eastern India)
• 2 whole Dried Red Chilli (Broken in half)
• 6 clove Garlic (Roughly chopped)
• 1 medium Onion (Thinly sliced)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (Or to taste)

Instructions

1. 1

   Prepare the Greens: Wash the amaranth leaves thoroughly in a large bowl of water, changing the water 2-3 times to remove all grit. Drain completely in a colander. Roughly chop the leaves and tender stems. Set aside.

2. 2

   Prepare the Tempering (Phutana): Heat mustard oil in a kadai or wide pan over medium-high heat until it's hot and shimmering. Reduce the heat to medium, add the panch phoron and broken dried red chillies. Allow them to splutter for about 30 seconds until fragrant.

3. 3

   Sauté Aromatics: Add the roughly chopped garlic and sauté for 30-45 seconds until it turns light golden, being careful not to burn it. Add the sliced onions and cook for 2-3 minutes until they become soft and translucent.

4. 4

   Cook the Greens: Add all the chopped amaranth leaves to the pan. It will seem like a large volume, but it will wilt down quickly. Add the turmeric powder and salt. Mix everything gently to combine with the aromatics.

5. 5

   Wilt and Simmer: Cover the pan and cook on low-medium heat for 5-7 minutes. The greens will release their own moisture and cook in their steam. Stir occasionally to prevent sticking.

6. 6

   Dry and Finish: Uncover the pan. Increase the heat to medium-high and stir-fry for another 2-3 minutes to evaporate any excess water. The final dish should be dry. Check for seasoning and adjust salt if needed.

7. 7

   Serve: Serve the Saaga Bhaja hot as a side dish with steamed rice and dal.

Ingredients

• 1 cup Urad Dal Badi (Sun-dried lentil dumplings)
• 0.5 cup Mustard Oil (For frying)
• 1 medium Onion (Finely chopped)
• 4 cloves Garlic Cloves (Finely chopped)
• 2 pcs Green Chili (Finely chopped, adjust to taste)
• 0.5 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Chopped, for garnish (optional))

Instructions

1. 1

   Fry the Badi

   • Heat 1/2 cup of mustard oil in a small pan or kadai over medium heat.
   • Once the oil is hot, add the urad dal badi and fry for 2-3 minutes, stirring constantly, until they turn a deep golden brown and become crisp.
   • Using a slotted spoon, remove the fried badi and place them on a plate lined with a paper towel to drain excess oil.
   • Let them cool completely for at least 10 minutes. This step is crucial for a crunchy texture.
2. 2

   Crush the Badi

   • Once the fried badi are completely cool, transfer them to a mortar and pestle.
   • Crush them into a coarse, uneven mixture. You want a mix of smaller pieces and some larger crunchy bits, not a fine powder.
   • Alternatively, place them in a zip-top bag and gently crush with a rolling pin.
3. 3

   Combine the Ingredients

   • In a mixing bowl, add the crushed badi, finely chopped onion, finely chopped garlic, and finely chopped green chilies.
   • Add salt to taste and drizzle the 1 tablespoon of raw mustard oil over the mixture.
   • Mix everything thoroughly with a spoon or your hands until well combined.
4. 4

   Garnish and Serve

   • Garnish with freshly chopped coriander leaves, if using.
   • Serve immediately to enjoy its maximum crunch. It pairs exceptionally well with Pakhala Bhat (fermented rice) or a simple meal of dal and rice.

Ingredients

• 500 g Potatoes (About 4 medium-sized, starchy potatoes like Russet work best)
• 1 medium Red Onion (Finely chopped, about 150g)
• 2 pcs Green Chilies (Finely chopped, adjust to your spice preference)
• 2 tbsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor)
• 3 tbsp Coriander Leaves (Freshly chopped)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Wash the potatoes thoroughly. Place them in a medium-sized pot and add enough water to cover them by at least an inch. Bring the water to a boil over high heat.

   • Once boiling, reduce the heat to medium and cook for about 20-25 minutes, or until the potatoes are tender and can be easily pierced with a knife.
2. 2

   Carefully drain the hot water. Allow the potatoes to cool for 5-10 minutes, just until they are cool enough to handle but still warm. Peel the skin off the potatoes.

   • Peeling the potatoes while they are still warm makes the process much easier.
3. 3

   In a large mixing bowl, add the warm, peeled potatoes. Using a fork or a potato masher, coarsely mash them. Avoid making a smooth paste; a slightly lumpy, rustic texture is desired for an authentic bharta.

4. 4

   Add the finely chopped red onion, green chilies, and fresh coriander leaves to the mashed potatoes.

5. 5

   Drizzle the pungent mustard oil over the mixture and sprinkle with salt. The raw mustard oil is the key ingredient for the signature flavor of this dish.

6. 6

   Gently mix all the ingredients together with a spoon or clean hands until everything is well combined. Do a taste test and adjust the salt or green chilies if necessary.

   • Serve the Aloo Bharta immediately while it's warm, alongside steamed rice and dal, or with fresh rotis.