Poi Khadi cook in a mustard gravy, very popular in Odia family is called Poi Khadi Besara.
Poi Khadi refers to the cuttings or stems of the Malabar Spinach plant, which is commonly found in India and other parts of Asia. In Odia cuisine, Poi Khadi is a popular ingredient that is used in a variety of dishes, including curries and stir-fries.
One of the most popular ways to prepare Poi Khadi in Odia cuisine is to cook it in a mustard gravy. This dish is typically made by first grinding together a mixture of mustard seeds, red chillies, garlic, cumin seeds, and coriander seeds to create a fine paste. The paste is then added to a pan along with oil and punch-phutana (a mixture of cumin, mustard, fenugreek, fennel, and nigella seeds) and heated until fragrant.
Next, sliced onions and potato pieces are added to the pan and fried until the onions are browned and the potatoes are slightly cooked. The Poi Khadi is then added to the pan and fried for a few minutes along with turmeric powder and salt. The mustard paste is then added to the pan along with enough water to create a gravy. The mixture is boiled until the gravy thickens and the oil separates.
The resulting dish is a flavorful and aromatic Poi Khadi in Mustard Gravy, which is typically served with rice or chapatis. This dish is a favorite in Odia households and is often enjoyed during special occasions and festivals.
In addition to its unique flavor and texture, Poi Khadi is also a nutritious ingredient that is rich in vitamins and minerals. It is a good source of iron, calcium, and vitamin C, making it an excellent addition to a healthy and balanced diet.
Overall, Poi Khadi is an important ingredient in Odia cuisine and is loved for its versatility and flavor. Whether you fry it, stir-fry it, or cook it in a gravy, Poi Khadi is sure to add a unique and delicious twist to any dish.
Poi Khadi Besara
Ingredients
- 250 Gram Poi ( Spinach Malabar Branch )
- 2 Medium Size Potato
- 1 tsp Turmeric Powder
- 3 tbsp Mustard Oil
- 1 tsp panch phutana (mix of cumin+ mustard+ nigella+ saunf + fenugreek seeds)
- 2 Large Onions
- 3 tbsp Mustard paste
- 4 Red Chill
- 5 Clove Garlic
- ½ tbsp Cumin Seeds
- ½ tbsp coriander seeds
Instructions
- Make the mustard paste by grinding mustard seeds, red chilli, garlic, cumin seeds, and coriander seeds into a fine paste.
- Put a non-stick pan on the gas and heat oil.
- Add punch-phutana to the hot oil and let it crackle.
- Add the sliced onions to the pan and stir for a minute or two until they turn brown.
- Add the potato pieces to the pan and fry for 5-6 minutes or until they are slightly browned.
- Add the Poi Khadi (Malabar Spinach cuttings) to the pan and stir well.
- Add turmeric powder and salt to the pan and stir again.
- Fry for 5 minutes and then add the mustard paste to the pan.
- Pour 3-4 cups of water into the pan and stir everything together.
- Boil the mixture properly until the oil comes out from the water and the gravy thickens.
- Check the gravy for consistency, it should be moisty and not too runny.
- Garnish with chopped coriander leaves and serve hot with rice.
Your Poi Khadi in Mustard Gravy is now ready to enjoy! This dish is a staple in Odia households and is enjoyed with rice or chapati. The unique taste of the Malabar Spinach cuttings combined with the mustard and punch-phutana makes this dish a must-try for those looking to explore the flavors of Odia cuisine.
