Sunday, March 2, 2014

Palang Saag Bodi Diye/Palak Saag With Vadi/ Combo of Spinach and Fried Sun-dried Small Savoury Lentil Balls

Talking of Palang Saag/Palak/ Spinach, this is another combination of a Plang Saag dish. Friends are always eager to know about a simple dish that can be cooked in different ways with different combinations. Here it is.

Mothers and grandmothers, aunts and elderly sisters and relatives spent a lot of time in the kitchen They had helping hands but when a small group of minds and brains came together, they made delicious dishes from very simple and common veggies. That was the time of joint-families, but now small little families with a dear mother doing the rounds in the kitchen, and working herself out to serve an interesting dish.

There are traditional dishes and some are fusion dishes of today. No harm in being innovative. That’s where the modern woman stands bringing out so many new innovations to be served on the dining table. The lady can take pride in it but in some corner of her heart and mind she retreats back to the traditional dishes. Each and every state in this country has something special in their menu list. I think this dish…Palang Saag Bodi Diye…has been cooked in our kitchen for years.

I don’t know if I have made any little change in it, but not so much involved in the kitchen those days, I remember the taste and the texture and thus have tried this dish in my kitchen for years now. This one tastes simply good, a smack of the lips and can say very good. So I will not move from GOOD to BETTER to BEST, but say it is Good and Tasty.

If you ask me where I stand now, Phut I'll reply, “I’m into writing this recipe”.

If you want to try or just like to read this go on:


Palang saag/Palak: 1 Bunch (A big bunch)

Potato: 1 big, peeled and diced into small pieces

Pumpkin: About 200 gms

Green chillies: 2-3 slit in the middle

Tomato: 1 chopped

Special Attraction:

Bodi/Vadis/ Sun-dried Small Savoury Lentil Balls: 7-8 pieces, (my home-made bodi/vadi).

Tempering and Powdered ingredients:

Panch phoron: 1 ½ tsp.

Haldi powder: ½ tsp.

Red chilli powder: ½ or ¼ tsp. (your taste buds condition)

Salt: To taste

Sugar: 1 tsp. (optional)

Time to assemble all the ingredients and start Cooking:

As cooking is the main share, it will take all the time…about 30 to 45 minutes. So don’t worry.

Chop the palang saag/ palak into 1 ½ inch size.

The potato and the pumpkin peeled and diced.

Heat about 2 tbsp of oil in a kadhai.

Fry the Bodis/vadis till it is dark brown on slow heat. Take them out and keep it aside.

In the same oil add the panch phoron.

Next tip in the green chillies.

The splutter and the noise can be heard along with the aroma of the panch phoron spreading.

Next add the saag and the vegetables and mix well for 3-4 minutes.

Time to add the haldi and red chilli powder, salt and sugar and cover the kadhai and simmer the flame.

The greens will release water and let all the vegetables cook in it. The flame should be low and needs 10-15 minutes for the potatoes and the pumpkin to become soft and at the same time the water must have dried up with very little remaining.

Once the veggies are cooked, add the fried bodis/vadis and cover again for 3-4 minutes.

The bodis/vadis will soak up the remaining water.

If you want to get the crunchiness of the bodi/vadi, them cook the saag and let the water dry up completely.

Next break the bodis into granules or tiny pieces and garnish the dish with it.

Palang saag/palak is very healthy and the children also like this preparation. If children are happy to savour greens without fuss, a mother is happy with her performance. 

Serve it with rice or rotis/parathas

Am I right or wrong? Let me know and you can also join me on my Facebook page.

© gouri guha 2014