Poi Saga Rai

INGREDIENTS:

• 250 gms – Malabar Spinach/Poi  leaves and stem
• 1 – Medium sized potao
• 100gms – Pumpkin
• 100gms – Brinjal
• 3- 4 Small Arbi
• 1 Green chilly
• 1 Tbsp Mustard paste
• 1 Tbsp Ginger garlic paste
• 1 TspnPanch phootan (Mustard seeds, cumin seeds, fenugreek seeds, nigella seeds and fennel seeds)

METHOD :

• Cut the stems into an inch long pieces. Add oil to a pan and fry the stems.
• When the stems are halfway done, add the leaves and continue frying till the leaves are cooked. Keep aside.
• Cut all the vegetables (potato, pumpkin, brinjal, arbi) into small cubes.
• Cook all the vegetables  in water ,along with the mustard paste and ginger garlic paste . Remember to add salt (as per taste) and a little turmeric powder too.
• The above can be pressure cooked as well as cooked in an open container.
• When the vegetables are done, add the previously cooked poi leaves and stem, to the mixture.  Keep aside.
• In another container, heat some oil and add a pinch of hing, a dry red chilli and panch phootan.
• When the panchphootan starts crackling, add the leafy vegetable mix. Stir well.  Simmer for a couple of minutes .
• Goes really well with steam rice or pakhala (watered rice).

p.s. Badi can be added (just before taking the dish off the heat) too for an enhanced Oriya touch.