From streams , ponds and rice fields to our kitchen, Water Spinach /Kalama saga/Kalmi Saag has always been an inevitable part of our odia kitchen. Water Spinach stirfry /Kalama Saga Bhaja served as a side dish along with rice and dal is a very simple and an extremely easy dish to prepare.
And Now in the current situation prevailing ,none can disagree with the fact that our old school dishes indeed have their nutritional values. As intriguing as it might sound but our green veggies have abundant quantities of water, iron, vitamin C, vitamin A and other nutrients . Water Spinach is also equally helpful in boosting your immune system. As we all know, a healthy and robust immune system is the primary key in preventing diseases, most especially infectious diseases. Would you like to be extra-protected against diseases? You know which vegetable to get next time you step outside to get your essentials .
Today we are going to make a healthy side dish recipe made with water spinach. The leaves of water spinach are extremely nutritious. Though all the parts of the young plant are edible, the tender shoot tips and the younger leaves are mostly preferred. The dish is very tasty, quick and easy to prepare and requires a few ingredients.
Like any other saga bhaja, it starts with a sauté of pancha phutana and red chilies in mustard oil and then Chopped onions and crushed garlic are added and stir fried. And the finely water spinach leaves that are washed and strained for 10 minutes are chopped and added along with the salt as per taste. I prefer to add vegetables like potato, brinjal, raw banana, lady fingers as per availability. Here I have added lady finger to give the saag some volume.
Ingredients for Kalama Saga Bhaja
- 1 bunch Water spinach, washed and chopped
- 4 Garlic cloves –finely crushed
- 1 small onion , sliced
- 1 to 2 medium lady fingers, chopped
- Salt as per taste
- 1 tbsp Mustard Oil
- 1 Green chilly, chopped
- 2 Whole dry red chilly
- ¼ tsp panch phutan
- 2 to 3 Badi
Method –
- Take out the young and tender stem and fresh leaves of the water spinach. Wash well with enough water. Keep them in a colander for 10 minutes. Chop the stem and leaves.
- Dry roast the badis and keep aside.
- Heat oil in a frying pan, add panch phutan, dry red chilly, crushed garlic and saute until brown, now add chopped onion and lady finger and stir fry for 30 seconds.
- Add chopped water spinach and salt. Cover the pan and cook on slow flame for 5-6 minutes. Add green chilly. stir well. Keep cooking till all the water evaporates.
- Remove pan from heat, garnish with fried badis and serve.
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