Sajana Saga Bhaja
An authentic and nutritious Odia stir-fry featuring tender moringa leaves (Sajana Saga) sautéed with pungent garlic, red chilies, and crunchy sun-dried lentil dumplings (badi). This simple, healthy side dish is a staple in Odia households and comes together in minutes.
For 4 servings
Prepare the Moringa Leaves
- Carefully pluck the moringa leaves from the thick, woody stems. Discard the stems.
- Place the leaves in a colander and wash them thoroughly under running water to remove any grit or dirt.
- Shake off excess water and let them drain completely. Patting them gently with a kitchen towel can speed up the process.
Fry the Badi
- Heat mustard oil in a kadai or pan over medium heat until it is fragrant and slightly smoking.
- Add the urad dal badi and fry for 1-2 minutes, stirring constantly, until they turn a deep golden brown and become crispy.
- Using a slotted spoon, remove the fried badi and set them aside on a plate. Once they cool down, lightly crush them into smaller, bite-sized pieces.
Prepare the Tempering (Tadka)
- In the same pan with the remaining oil, add the broken dry red chilies and the roughly chopped garlic.
- Sauté for 30-45 seconds until the garlic releases its aroma and turns a light golden color. Be careful not to burn it.
Cook the Leaves
- Add the clean, dry moringa leaves to the pan all at once.
- Sprinkle the salt and turmeric powder over the leaves.
- Stir everything together well. The leaves will begin to wilt quickly from the heat.
- Cover the pan and cook on low heat for 4-5 minutes, stirring once or twice in between, until the leaves are tender. Do not add any water.
Combine and Serve
- Uncover the pan and add the crushed fried badi.
- Gently mix to combine and cook for one more minute, allowing the badi to absorb the flavors.
- Turn off the heat. Serve the Sajana Saga Bhaja hot as a side dish with steamed rice and dal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor and texture, use only fresh, tender moringa leaves. Avoid older, tougher leaves.
- 2Ensure the leaves are completely dry after washing. Adding wet leaves to hot oil will cause excessive spluttering.
- 3Do not overcook the moringa leaves, as they can become mushy and lose their vibrant green color and nutritional value.
- 4Mustard oil provides the authentic, pungent flavor characteristic of Odia cuisine. If unavailable, you can use another vegetable oil, but the taste will differ.
- 5Crushing the fried badi after they cool down ensures you get a delightful crunch in every bite.
- 6This dish is best enjoyed immediately after cooking to preserve the crispiness of the badi.
Adapt it for your goals.
Pancha Phutana Tadka
For a more complex flavor, add 1/2 tsp of Odia pancha phutana (five-spice blend) to the hot oil and let it crackle before adding the garlic and chilies.
With OnionWith Onion
Sauté 1 finely chopped small onion along with the garlic until it turns translucent before adding the leaves.
With VegetablesWith Vegetables
Add 1/2 cup of small-diced potatoes or brinjal to the pan after the tempering. Sauté until they are almost cooked, then add the moringa leaves.
Coconut GarnishCoconut Garnish
For a coastal flavor, stir in 2-3 tablespoons of fresh grated coconut along with the crushed badi at the end.
Why this is on our healthy list.
Nutrient Powerhouse
Moringa leaves are exceptionally rich in essential vitamins like Vitamin A, C, and B-complex, and minerals such as calcium, iron, and potassium, supporting overall health.
Immunity Booster
The high content of Vitamin C and other antioxidants in moringa leaves helps strengthen the immune system and protect the body against infections.
Anti-Inflammatory Properties
Moringa contains isothiocyanates, which are natural anti-inflammatory compounds that can help reduce inflammation in the body.
Supports Bone Health
Loaded with calcium and phosphorus, moringa leaves are excellent for maintaining healthy and strong bones.
Frequently asked questions
One serving (approximately 100g) of Sajana Saga Bhaja contains around 130 calories. This is an estimate and can vary based on the amount of oil and badi used.