Skip to main content

Boitalu saago ghanto


Most Indians are unaware that pumpkin leaves are also edible and quite healthy.
It is used in various different ways in Odia meals.
Almost all Odia homes have pumpkin creepers growing in their backyard, so it's easy to pluck, cook and serve. We can eat every part of the plant.
      What I am sharing today is a simple pumpkin saag recipe in  Odia style, which is one of my favourite leafy vegetables.   That's why I planted the seeds in a small rectangular tub, mainly to enjoy the blossoms and leaves, and hopefully a small pumpkin will grow soon. For this, I need your wishes.


Ingredients.....

10 no. Pumpkin leaves
2  tbsp Moongdal
1 brinjal into squares
1" length Pumpkin into squares
2 Chopped green chillies
5 Garlic cloves slightly crushed
⅓ tsp Cumin
⅓ Mustard seeds
2 Dry red chillies into half
Salt to taste
Oil 

Preparations....

Dry roast moong dal till golden. Wash and rinse. Boil the moong dal with vegetables and keep a side.
Cut pumpkin leaves. Keep aside.
Heat kadhai along with oil.
Add garlic fry till brown( this browned garlic will give beautiful aroma to saag) Side it add cumin, mustard and dry red chillies, let it splutter nicely now add chopped saag fry on high heat to maintain the good colour. Add water, cook till tender, add boil stuffs, adjust salt stir well cook 5 minutes more. 

* Make sure the leaves are not overcooked to prevent the nutrients from being destroyed.

* The nutrition that comes with this dish is a welcome added bonus. It’s rich in iron and folic acid which are important for many things in our bodies including formation of red blood cells which transport oxygen to the rest of the body.

* Pumpkin leaves usually recommended to people who suffer from a shortage of blood due to certain sickness. 
* extract of pumpkin leaves acts as anti-diabetic properties which help to reduce and regulate the glucose level of diabetic patients.
Labels:

Popular posts from this blog

Kanji as one bowl meals

  One bowl meal with saga kanji कटोरा भर भोजन सागो कान्जी के साथ  Kanji! A traditional Odia dish, especially popular during the summer months. Here's a simple recipe to make Kanji, a flavorful and healthy fermented rice with it's sour water torani.   Ingredients: 2 cups pakhal rice (fermented rice) 3 cups torani 1 bunch Amarnath saag ¼ tsp Hing 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/2 tsp Fenugreek seeds  1/2 tsp fennel seeds  20 crushed Garlic pods  2 dry red chili  Salt, to taste For garnish... Chopped onions  Chopped green chillies  And some seasonings  Preparations:   In a large bowl, pour some sour torani with rice. Mash the rice with your hand. The mixture should be watery, but not too thin or too thick.   Add salt and keep it on medium flame when it comes to boiling point and chopped saag; stir well; now keep the flame on high; once the saag coagulates with it, keep the flame on low. Switch off when all done. Y...
Read more

Spicy Baby potatoes

  Ingredients....... Baby potatoes -1 kg Coriander leaves for garnish  Spice Mix ingredients ..... Urad dal - 2 tbsp Chana dal - 2 tbsp Coriander Seeds - 1 tsp Fennel Seeds - 1 tbsp Cumin seeds -1 tsp Dry Red Chillies - 6 Methi dana - 1 tsp Black Peppercorn -1 tbsp Dalchini 1" stick -1 Dry roast all the above ingredients till fragrant. Once cooled down, grind coarsely, and now add a few more ingredients to this masala..... Aam chur powder -1 tbsp  Chilli flakes 1 tbsp Fried Coconut flakes 2 tbsp Kashmiri chilli powder 1 tbsp Green chilli powder 1 tsp Dry roasted fresh curry leaves 2 tbsp Dry roasted and coarsely grounded methi dana  1 tbsp Salt and black salt as per masala required.  Mix well with grounded spices and keep in a air tight container.  Preparations..... Peel and wash all potatoes, fry potatoes along with a pinch of salt, and cook until the skin turns brown and crispy. Once well fried, remove to a dry plate along with oil. Keep aside. Heat 1 tsp...
Read more

Fula kobi kukuli macha rai

  Ingredients.... . Cauliflower florets  . Kokali fish ( anchovy) Turmeric powder  .Salt - to taste Garlic cloves - 6 .Green chilies - 2 pierced  .Mustard seeds - 2 tbsp Cumin seeds - 1 tbsp .Saunf - 1 tbsp .Water - 2 cups Mustard oil - 5 tbs Onion -1 sliced .Nigella seeds - 1 tsp. Or panch foran .Tomato - 1 into squares  . Mustard oil  Salt to taste  Preparations...... Marinate the fish with little turmeric powder and salt. Keep aside. Marinate the florets with salt and turmeric powder. Keep aside. Blend onion, garlic, cumin  and saunf seeds, mustard seeds, salt and half cup of water to a smooth paste. Keep aside. Fry anchovies and cauliflower florets separately. Keep aside. Heat mustard oil in a kadhai, add sliced onion fry until light brown, make a gap between and add nigella seeds when start to pop-up add mustard paste, turmeric powder and tomatoes and half cup of water. Cook until the excess water is evaporated and oil is released. This would...
Read more