POI BESAR
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..
POI RAI
POI RAI
Ingredients:
- Malabar spinach -300gm
- Brinjal (diced)-100gm
- Pumpkin(diced) -150gm
- Potato small(diced) -1
- Colocasia (Arbi) (Saru)(diced) -50gm
- Rich gourd (diced) -100gm
- Dry red chili -2
- Garlic clove – 5
- Mustard paste -1tbsp
- Panch Phuran – ½ tsp
- Badi (fried) -3
- Turmeric powder – ½ tsp
- Oil -2tbsp
- Salt to taste
Method:
- Clean and wash the Malabar spinach. Drain water. Separate the stem and leaves. Chop the leaves and keep aside. Skin out the stem and cut into 1 ½” size.
- Take a kadai . Add little oil. Switch on the burner.
- Add diced vegetables, Malabar spinach stem, turmeric powder and salt. Mix thoroughly and cover it for two minutes.
- Take out the cover and add mustard paste. Mix thoroughly. Cover it till vegetables are parboiled.
- Take out the cover and add Malabar spinach leaves. Mix thoroughly and switch of the burner.
- Take another Kadai or you can use the same Kadai after transferring the vegetables.
- Heat oil. Add panch Phuran, allow crackling.
- Add crushed garlic and dry red chili and sauté. Immediately add the boiled vegetables. Mix thoroughly and cover for two minutes to preserve the aroma of spices.
- Your favorite Poi Rai is ready.
- Garnish it with badi.
- Serve hot with rice/ roti etc.
odisha food delite 