ODIA BHAJA
BAIGANA PITHOU BHAJA
- Baigana pithou Bhaja
Baigana pithou Bhaja
Ingredients:
Brinjal (Round) – 2
Rice – 1/2 cup
Bengal gram(Chana Dal) – 2 tbsp
Green chili – 2
Garlic cloves – 5
Onion Chopped – 2 tbsp
Cumin seeds – 1 tsp
Dry red chilli – 1
Oil – 2 tbsp
Salt to taste
METHOD:
Clean and soak the rice and chana daal for 2 hours.
Grind it along with cumin seed, green chilli, garlic, onion and dry red chilli and a little water.Make a smooth batter.
Put it in a bowl and add a little salt mix well.
Wash the brinjal and cut it into 1/2 inch pieces. Sprinkle salt and turmeric mix well and put it aside.
Heat oil in a pan.
Dip the brinjal into the batter and shallow fry it untill both sides become golden brown.
Tasty baigan pithou bhaja is ready.
Serve with steam rice or pokhala.
POI SARU BHAJA
How to make poinadi saru bhaja.
POINADI SARU BHAJA
Ingredients:
- Malabar spinach stem (Poi nadi) – 250GM
- Colocasia (Saru /Arbi) – 250gm
- Mustard paste – 1tbsp
- Mustard seeds – 1tsp
- Cumin seeds – ½ tsp
- Chilli powder-1/2 tsp
- Garlic clove – 5
- Turmeric powder – ½ tsp
- Punchphuran – 1/2 tsp
- Oil – 2tbsp
- Salt to taste
Method:
- Peel the Malabar spinach stem (Poi nadi) and cut it into 1.5 inch long pieces.
- Peel the colocasia (saru) and cut each into two pieces length wise.
- Wash all the vegetables.
- Make a fine paste of mustard seed, cumin seed and garlic.
- Heat a kadhai/pan and put oil in it and crackle punchphuran in it.
- Slowly add 1/2 cup water, salt, turmeric powder and cut vegetable. Mix and cover it.
- Cover it until the vegetable is cooked.
- Then add the fine paste and chilli powder to it. Stir fry it till golden in colour.
- Serve it with rice, water rice..
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