Kosala Saaga Bhaja

1. 1

   Preparation

   • Thoroughly wash the amaranth leaves (saaga) in a large bowl of water multiple times to remove all grit. Drain well.
   • Finely chop the leaves and tender stems. Discard any tough, mature stems.
   • Finely chop the onion and garlic. Slit the green chillies and break the dried red chillies in half.
2. 2

   Fry the Badi (if using)

   • Heat 1 tablespoon of mustard oil in a kadai or pan over medium heat.
   • Add the badi and fry, stirring constantly, for about 2-3 minutes until they turn golden brown and crisp.
   • Remove the fried badi with a slotted spoon and set them aside on a plate.
3. 3

   Temper the Spices (Tadka)

   • In the same kadai, add the remaining 2 tablespoons of mustard oil and heat until it's fragrant and slightly smoking.
   • Reduce the heat to medium-low. Add the broken dried red chillies and panch phoron. Let the seeds crackle for about 30 seconds.
   • Add the chopped garlic and slit green chillies. Sauté for another 30-45 seconds until the garlic turns light golden and aromatic.
4. 4

   Sauté Onions and Cook Saaga

   • Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the turmeric powder and mix well.
   • Add the chopped amaranth leaves to the kadai. It might look like a lot, but it will wilt down. If needed, add it in two batches.
   • Sprinkle the salt over the leaves. Mix everything gently. The salt will help draw out moisture and wilt the greens faster.
5. 5

   Wilt and Finish

   • Cover the kadai and cook on low heat for 5-7 minutes, stirring occasionally, until the leaves are tender.
   • Uncover and cook for another 2-3 minutes to evaporate any excess water, making the dish dry.
   • Lightly crush the fried badi with your hands and add them to the pan.
   • Gently mix to combine the badi with the saaga. Cook for one more minute.
   • Turn off the heat. Serve hot with steamed rice and dal.

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