Follow these steps for perfect results
Pita saga
chopped
Potato
cubed
Tomato
cubed
Onion
chopped
Brinjal
cubed
Garlic
crushed
Green Chillies
chopped
Badi
crushed
Mustard seeds
Cumin seeds
Turmeric powder
Salt
Mustard oil
Roast the badis (sun-dried lentil dumpling) and crush roughly into small pieces.
Chop onion finely.
Cut eggplant, potato, and tomato into smaller cubes.
Put mustard seeds, cumin seeds, garlic cloves, and green chilies in a blender jar and make a smooth paste (or crush in a mortar-pestle).
Take a deep frying pan or wok and add chopped pita saga (glinus oppositifolius), paste, chopped onion, cubed eggplant, cubed potato, tomato, salt, turmeric, and mustard oil.
Mix everything very well by hand.
Cover with a lid and cook for 10-12 minutes on low flame, stirring occasionally.
Add roughly crushed badis and give a quick mix.
Cover the lid and switch off the flame.
Let it be covered for 2 to 3 minutes to infuse flavors with the badis.
Serve Pita Saga Bati Basa along with Steamed Rice and Kachumber salad.
Expert advice for the best results
Adjust the spice level according to your preference.
Ensure the pita saga is fresh for the best flavor.
Use good quality mustard oil for an authentic taste.
Everything you need to know before you start
10 mins
The paste can be made a day ahead.
Serve hot in a bowl, garnished with a sprig of cilantro.
Serve with steamed rice.
Serve with kachumber salad.
Serve as a side dish with roti or paratha.
Cools down the spice.
Discover the story behind this recipe
A staple in Oriya cuisine, showcasing local greens and traditional cooking methods.
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