Pakhala, Saga Bhaja, Badi Chura and Aloo Seddho

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.

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 Potato (About 3 medium-sized, use a starchy variety like Jyoti or Russet)
• 1 medium Red Onion (Finely chopped)
• 2 pcs Green Chili (Finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor)
• 0.75 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped)

Instructions

1. 1

   Boil and Peel Potatoes

   • Wash the potatoes thoroughly. Place them in a pot and add enough water to cover them completely.
   • Bring the water to a boil and cook for 15-20 minutes, or until a fork can be easily inserted into the center. Alternatively, pressure cook for 2-3 whistles.
   • Drain the hot water and let the potatoes cool just enough to handle. Peel the skin off while they are still warm.
2. 2

   Prepare Aromatics

   • While the potatoes are boiling, finely chop the red onion, green chilies, and fresh coriander leaves. Keep them ready in a mixing bowl.
3. 3

   Mash and Combine

   • Add the warm, peeled potatoes to the mixing bowl with the chopped aromatics.
   • Using a fork, a masher, or your hands, mash the potatoes coarsely. A slightly lumpy, rustic texture is desirable.
   • Add the salt and pungent mustard oil to the bowl.
4. 4

   Mix and Serve

   • Mix everything together thoroughly, preferably with clean hands, to ensure the oil and seasonings are evenly distributed.
   • Garnish with the remaining chopped coriander leaves.
   • Serve immediately while warm with steamed rice (bhaat) and dal for a classic Bengali comfort meal.