Chingudi Saga Tarkari
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.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Paste & Prawns
- b.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.
- c.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
Step 2
- a.Sauté the Prawns
- b.Heat 1 tbsp of mustard oil in a kadai or pan over medium heat until it's slightly smoking.
- c.Add the marinated prawns and sauté for 1-2 minutes, just until they turn pink and curl up. Do not overcook them.
- d.Remove the prawns from the pan with a slotted spoon and set them aside.
- 3
Step 3
- a.Prepare the Tadka & Base
- b.In the same pan, add the remaining 2 tbsp of mustard oil.
- c.Once hot, add the panch phoron and dry red chilies. Let them crackle for about 30 seconds until fragrant.
- d.Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- 4
Step 4
- a.Cook the Masala & Greens
- b.Add the chopped tomato and cook for 2-3 minutes until it turns soft and mushy.
- c.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.
- d.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
Step 5
- a.Combine & Simmer
- b.Return the sautéed prawns to the pan.
- c.Add 1/2 cup of water, mix everything gently, and bring the curry to a simmer.
- d.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
Step 6
- a.Finish and Serve
- b.Turn off the heat. Your Chingudi Saga Tarkari is ready.
- c.Serve hot with steamed rice (bhaata) for an authentic and complete Odia meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an authentic taste, use mustard oil. It adds a pungent flavor that is characteristic of Odia cuisine.
- 2Do not overcook the mustard paste, as it can turn bitter. Sauté it for just a minute or two until the raw smell disappears.
- 3Sautéing the prawns separately keeps them tender and prevents them from becoming rubbery in the final dish.
- 4Use fresh, tender amaranth leaves for the best flavor and texture.
- 5For a less pungent paste, you can soak the mustard seeds in warm water for 15-20 minutes before grinding.
- 6You can add fried badi (sun-dried lentil dumplings), crumbled, at the end for extra crunch and flavor.
Adapt it for your goals.
Vegetarian/Vegan
Replace prawns with cubed potatoes, pumpkin (kakharu), or fried badi (lentil dumplings) for a delicious vegetarian version called 'Saga Besara'.
Different GreensDifferent Greens
If amaranth leaves are unavailable, you can use spinach (palak) or fenugreek leaves (methi), though the cooking time and flavor will vary.
Creamier GravyCreamier Gravy
For a slightly richer gravy, you can add 1-2 tablespoons of grated coconut along with the mustard seeds when making the paste.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of high-quality, low-fat protein, which is essential for muscle repair, growth, and overall body function.
Excellent Source of Iron
Amaranth leaves are packed with iron, which is crucial for forming hemoglobin, preventing anemia, and boosting energy levels.
Anti-inflammatory Properties
Mustard seeds and mustard oil contain compounds like selenium and omega-3 fatty acids, which have natural anti-inflammatory effects that can benefit overall health.
Boosts Immunity
The combination of garlic, turmeric, and vitamin C from amaranth leaves helps strengthen the immune system and fight off infections.
Frequently asked questions
One serving of Chingudi Saga Tarkari contains approximately 250-300 calories, depending on the amount of oil used and the size of the prawns.