Pita Saga Rai
Pita Saga Curry with Mustard Paste and Dry Mango offers a flavorful twist to traditional Odia cuisine. By combining the bitter notes of Glinus oppositifolius (pita saga) with the tanginess of dry mango (ambula) and the pungent kick of mustard paste, this dish tantalizes the taste buds and showcases the diverse flavors of the region. Sautéed with onions, garlic, and green chilies for added depth, the curry is a harmonious blend of textures and tastes. Whether served as a side dish with rice or bread, this dish celebrates the culinary heritage of Odisha while offering a delicious and nutritious meal for all to enjoy.
Ingredients
- 1 bunch of Glinus oppositifolius (pita saga), washed and chopped
- 2 tablespoons mustard paste (prepared or homemade
- 2 tablespoons oil (preferably mustard oil)
- Salt to taste
- 1 piece Dry mango (ambula)
- Pancha Phutana (pan-roasted five-spice blend)
Instructions
- Heat the oil in a pan over medium heat.
- Once the oil is hot, add the Pancha Phutana (pan-roasted five-spice blend) and sauté for a few seconds until fragrant.
- Add the chopped pita saga to the pan and stir-fry for a few minutes until it begins to wilt.
- Add the mustard paste to the pan and mix well to coat the greens.
- Cook the pita saga with the mustard paste for another 3-5 minutes, stirring occasionally.
- Add one or two pieces of chopped dry mango (ambula) directly into the pan with the pita saga and mustard paste, according to taste preference.
- Continue cooking for another 2-3 minutes until the flavors are well combined and the greens are cooked through but still slightly crisp.
- Season with salt to taste.
- Serve hot as a side dish with hot rice, pakhal or bread.