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Mati Kaduri Bhaji

Name: Mati Kaduri Bhaji
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: odia
Ingredients: 500 g Mati Kaduri Saaga (Also known as purslane. Use only tender leaves and stems.); 2 tbsp Mustard Oil (Provides an authentic pungent flavor.); 10 pieces Badi (Sun-dried lentil dumplings, optional for crunch.); 1 tsp Panch Phoron (A five-spice blend of fenugreek, nigella, cumin, black mustard, and fennel seeds.); 6 cloves Garlic (Roughly chopped.); 2 pieces Green Chili (Slit lengthwise. Adjust to your spice preference.); 1 medium Onion (Thinly sliced.); 1 pinch Turmeric Powder; 0.75 tsp Salt (Adjust to taste.)

RATING

4.3/5(28)

TASTE SCORE

6/10

A simple and nutritious Odia stir-fry made with tender mati kaduri greens. Tempered with panch phoron and garlic, this traditional bhaji is a quick, flavorful, and healthy side dish that pairs perfectly with rice and dal.

PREP

15m

COOK

10m

SERVES

1 CUP

329 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gMati Kaduri Saaga · Also known as purslane. Use only tender leaves and stems.2 tbspMustard Oil · Provides an authentic pungent flavor.10 piecesBadi · Sun-dried lentil dumplings, optional for crunch.1 tspPanch Phoron · A five-spice blend of fenugreek, nigella, cumin, black mustard, and fennel seeds.6 clovesGarlic · Roughly chopped.2 piecesGreen Chili · Slit lengthwise. Adjust to your spice preference.1 mediumOnion · Thinly sliced.1 pinchTurmeric Powder¾ tspSalt · Adjust to taste.

NUTRITION · PER SERVING

329

CALORIES · 1 CUP

Protein17g · 21%

Carbs47g · 57%

Fat9g · 25%

Fiber13g

Sugar3g

Saturated fat1g

Cholesterol0mg

Sodium495mg

Potassium1398mg

Phosphorus298mg

How we calculate →

METHOD · 5 STEPS

Prepare the Greens and Aromatics
1.Wash the mati kaduri greens thoroughly in a large bowl of water multiple times to remove all grit and dirt.
2.Drain the water completely. Finely chop the tender leaves and stems, discarding any tough, woody parts.
3.Thinly slice the onion, roughly chop the garlic cloves, and slit the green chilies lengthwise.
Fry the Badi (if using)
1.Heat 1 tablespoon of mustard oil in a kadai or heavy-bottomed pan over medium heat.
2.Add the badi and fry for 1-2 minutes, stirring constantly, until they turn golden brown and crisp.
3.Remove the fried badi with a slotted spoon and set them aside on a plate.
Temper the Spices
1.In the same pan, add the remaining 1 tablespoon of mustard oil. Let it heat up until it's almost smoking.
2.Reduce the heat to medium-low, add the panch phoron, and allow the seeds to crackle for about 30 seconds.
3.Add the chopped garlic and slit green chilies. Sauté for another 30-45 seconds until the garlic becomes fragrant and lightly golden.
4.Add the sliced onions and cook for 3-4 minutes, stirring occasionally, until they become soft and translucent.
Cook the Bhaji
1.Add all the chopped mati kaduri greens to the pan. The pan might seem full, but the greens will wilt down significantly.
2.Sprinkle the turmeric powder and salt over the greens.
3.Mix everything well to combine. The greens will start to release their own moisture.
4.Cover the pan with a lid and cook on low to medium heat for 5-7 minutes, stirring once or twice, until the greens are completely cooked and tender.
Finish and Serve
1.Uncover the pan. If there is any excess moisture, cook for another minute on high heat until it evaporates.
2.Crush the fried badi lightly with your hands and add them to the pan.
3.Gently mix to combine and cook for one more minute to allow the badi to absorb some flavor while retaining its crunch.
4.Turn off the heat. Serve the Mati Kaduri Bhaji hot as a side dish with steamed rice and dal.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Ensure the greens are washed meticulously, as they can trap a lot of soil.
2
For the most authentic Odia flavor, use mustard oil. Its pungent aroma is key to the dish.
3
Do not add any extra water while cooking. The moisture from the washed greens is sufficient to cook them.
4
Avoid overcooking the greens to retain their vibrant color and nutritional value.
5
The fried badi adds a delightful crunchy texture that contrasts beautifully with the soft greens.

RECIPE VARIATIONS

Adapt it for your goals.

Add Vegetables

You can add small cubes of potato, pumpkin, or brinjal along with the onions to make the dish more substantial.

Add Coconut

For a different flavor profile, stir in 2-3 tablespoons of freshly grated coconut at the very end of cooking.

No Onion/Garlic

For a satvik version, you can omit the onion and garlic. The panch phoron tempering will still provide ample flavor.

Different Crunch

If you don't have badi, you can add a handful of roasted peanuts or fried chana dal at the end for a similar crunchy texture.

HEALTH BENEFITS

Why this is on our healthy list.

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Rich in Omega-3 Fatty Acids

Mati Kaduri (Purslane) is one of the richest plant-based sources of alpha-linolenic acid (ALA), a type of omega-3 fatty acid that is crucial for heart and brain health.

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High in Antioxidants

This dish is packed with antioxidants from the greens (Vitamins A and C), garlic, and turmeric, which help combat oxidative stress and reduce inflammation in the body.

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Supports Digestive Health

The high fiber content in the leafy greens promotes healthy digestion, aids in regular bowel movements, and supports a healthy gut microbiome.

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Boosts Immunity

With ingredients like garlic, turmeric, and Vitamin C-rich greens, this bhaji can help strengthen the immune system and protect against common infections.

QUESTIONS?

Frequently asked questions

Mati Kaduri Saaga is the Odia name for purslane, a succulent green leafy vegetable. It is known for its slightly sour and salty taste and is highly nutritious.