Saga Bhaja with Jhal Muri

Iron-boosting Saga Bhaja with crispy Mudhi – an energy-giving, flavorful combo that feels so good!

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.
   • Sprinkle the turmeric powder and salt over the leaves.
   • Mix everything well to combine. Cover the pan and cook on a low-medium flame for 5-7 minutes. The leaves will release their own moisture, so no extra water is needed.
   • Uncover the pan, increase the heat to medium, and continue to cook for another 2-3 minutes, stirring frequently, until most of the moisture has evaporated.
4. 4

   Finish and Serve

   • Once the saga is cooked and the dish is dry, turn off the heat.
   • Lightly crush the fried badi with your hands and sprinkle them over the saga bhaja for a crunchy texture.
   • Give it a final mix and serve immediately while hot. It pairs perfectly with steamed rice and dal.