Poi Khadi Besara
Poi Khadi means cuttings of Spinach Malabar, in Odia Cusine Poi Khadi uses in diifrent type of fry and curry. Poi Khadi cook in a mustard gravy, very popular in Odia family.
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.