Sajana Saga Bhaja

1. 1
   prep

   Clean and prep the drumstick leaves.

   1.Pluck tender drumstick leaves from the stems and discard any thick stalks.

   2.Wash the leaves thoroughly under running water to remove any dirt.

   3.Roughly chop the leaves and set aside in a colander to drain excess water.

   TIPDon't skip the wash — moringa leaves often trap fine grit.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat mustard oil in a kadhai or pan over medium heat until it smokes lightly.

   2.Add mustard seeds and wait until they splutter completely (about 30 seconds).

   3.Toss in the dried red chili pieces and sliced garlic.

   4.Sauté until the garlic turns light golden and fragrant (about 1 minute).

   TIPUse medium heat — high heat burns the garlic before the oil is fully tempered.
3. 3
   other · ~7 min

   Stir-fry the drumstick leaves.

   1.Add the chopped drumstick leaves to the pan.

   2.Sprinkle in turmeric powder and salt.

   3.Toss everything well so the leaves are coated with the tempering.

   4.Cover and cook on low heat for 4-5 minutes, stirring once midway.

   5.Uncover and stir-fry for another 2 minutes until the leaves wilt and any excess moisture evaporates.

   TIPDon't add water — the moisture on the leaves from washing is enough to cook them.
4. 4
   serve

   Serve hot with steamed rice and dal.

   Transfer to a serving bowl and serve immediately as a side dish with pakhala, steamed rice, or roti.

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