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Poi saga rai

Malabar Spinach with mustard paste









Poi Saga Rai

Malabar Spinach in mustard paste


Ingredients.....

1 bunch of Malabar spinach

½ tsp mustard cumin and fennel seeds

1 small sized Onion into sliced

8 Garlic cloves 


For Rai paste...


1 tbsp of Mustard seeds

1 tsp cumin seeds 

1 tsp fennel seeds

4 garlic cloves

2 Dry red chilli 

1 cup water 


For gravy...


Turmeric powder

salt

Oil


Preparations....


It's a perfect accompaniment to hot steamed rice.


Trim leaves as whole and seperate the stems. Add soft stems. Stems are used for another curry.


Blend all rai ingredients into paste keep aside. 


Heat kadhai along with oil, fry the dumplings till nice bown in all sides, remove in a dry plate for later use, Add panch phutana. When start crackling add garlic, onions fry till both become browned in color then add mustard paste, turmeric powder, half cup of water & salt stir well cook for 3 minutes add poi saga stir to coated well cover the lid cook for till it shrinks down now open the lid stir and cook till done without covering the lid.


Switch off the flame add fried dumplings,  keep the spatula cross wise, from down to till uper edge to cover the whole kadai and then cover the lid. This step is for not to loose the natural color of green leaves. 


Serve as side dish with roti, rice or parathas.

Poi saaga


 

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