odiaEasyveganvegetariangluten freedairy free

Mula Saaga

Name: Mula Saaga
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: odia
Ingredients: 400 g radish greens (tender leaves with thin stems, washed and roughly chopped); 2 pcs radish (medium, thinly sliced); 2 tsp mustard oil; 6 pcs garlic (cloves, crushed lightly); 2 pcs green chili (slit lengthwise); 1 pcs dried red chili (broken in half); 1 pinch salt

RATING

4.4/5(78)

TASTE SCORE

6/10

A rustic Odia dish that turns radish greens into a flavourful, lightly spiced mash. The tender greens and soft radish cook down with garlic and green chilies, finished with a simple mustard oil tempering. Earthy, mildly bitter, and deeply comforting when paired with steamed rice.

PREP

15m

COOK

20m

SERVES

1 KATORI

57 cal

SERVINGS

INGREDIENTS

For 4 servings

400 gradish greens · tender leaves with thin stems, washed and roughly chopped2 pcsradish · medium, thinly sliced2 tspmustard oil6 pcsgarlic · cloves, crushed lightly2 pcsgreen chili · slit lengthwise1 pcsdried red chili · broken in half1 pinchsalt

NUTRITION · PER SERVING

CALORIES · 1 KATORI

Protein3g · 21%

Carbs6g · 42%

Fat3g · 47%

Fiber3g

Sugar1g

Saturated fat0g

Cholesterol0mg

Sodium59mg

Potassium314mg

Phosphorus37mg

How we calculate →

METHOD · 5 STEPS

prep · ~10 min
Prep the greens and radish.
1.Wash the radish greens thoroughly in several changes of water to remove all grit.
2.Roughly chop the leaves and tender stems. Set aside.
3.Thinly slice the radish into rounds.
temper · ~3 min
Make the tempering.
1.Heat mustard oil in a kadhai over medium heat until it reaches smoking point.
2.Reduce heat to low. Add crushed garlic and dried red chili. Sauté until garlic turns light golden (30 sec).
3.Add slit green chilies and sauté for another 20 seconds.
TIPLet the mustard oil smoke properly to mellow its raw pungency — this makes the dish gentler on the palate.
saute · ~4 min
Cook the radish slices.
1.Add the sliced radish to the pan and stir well to coat with oil.
2.Cook on medium heat for 3 to 4 minutes, stirring occasionally, until radish softens slightly.
saute · ~10 min
Wilt the greens.
1.Add the chopped radish greens in batches, stirring to help them wilt.
2.Once all greens are in the pan, add salt and mix well.
3.Cover and cook on low heat for 8 to 10 minutes. The greens will release their own moisture — no extra water needed.
4.Uncover and stir. If any moisture remains, increase heat slightly and cook until almost dry.
TIPDo not add water. Radish greens release enough liquid to steam themselves. Cooking them covered preserves their deep green color.
serve
Serve hot with steamed rice.
Mash slightly with the back of a spoon before serving if you prefer a softer, more unified texture. Drizzle a few drops of raw mustard oil on top for an extra punch.

PRO TIPS

What to keep in mind.

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

1
Pick radish greens with firm, bright leaves; avoid yellowing or limp bunches for the best flavour.
2
Wash greens in multiple changes of water to remove all grit, as they trap soil in their crinkled leaves.
3
Let mustard oil reach smoking point before adding aromatics to tame its sharp pungency.
4
Slice radish thinly so it softens at the same rate as the greens cook down.
5
Do not add extra water; the moisture released by the greens is enough to steam the dish.
6
Cook covered on low heat to retain the deep green colour and prevent bitterness.
7
Mash the saaga gently with a spoon before serving for a cohesive, spoonable texture.