In Odisha Vegetables eaten are mainly of leafy variety, which grow as wild weeds.
During rainy and summer season, when the vegetables are in short supply, tribal people collect various of edible weeds in a bamboo baskets from their fields to sell Street to Street by walk .
These women hawkers often make sound of short lyrical calls to hawking their products.
"Madaranga saaga neba Madaraaaaaaasaaaga".
During rainy and summer season, when the vegetables are in short supply, tribal people collect various of edible weeds in a bamboo baskets from their fields to sell Street to Street by walk .
These women hawkers often make sound of short lyrical calls to hawking their products.
"Madaranga saaga neba Madaraaaaaaasaaaga".
Ingredients:
1 Bunch green leaves
2 Dry red chillies broken
10 Garlic cloves crushed
1 Onion sliced
1 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/2 tsp Split black gram dal
Salt to taste
2 Dry red chillies broken
10 Garlic cloves crushed
1 Onion sliced
1 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/2 tsp Split black gram dal
Salt to taste
Preparations :
Remove the leaves from its stem and soak for a while rinse properly and remove in a colander to strain all excess water.
Heat oil in a pan and then add mustard ,cumin seeds in it. When seeds starts to sputtering , add split black gram dal and broken red chillis and garlic fry little bit then add sliced Onions fry them till the all turns golden brown in colour.
Then add the leaves and salt and stir well cover the pan cook on medium flame.
Then add the leaves and salt and stir well cover the pan cook on medium flame.
Cook till done . These leaves will cook quickly and will not become too mushy after cooking.
Enjoy the saag with any main meal.
Enjoy the saag with any main meal.
