In my blogs you will find melange of dishes discovered of my own and some (foods and flavors) are influenced of our ancestors.
Around the globe, the spinach has tremendous recipes like stir fried, soup etc. but this summer beauty perennial vine has many authentic dishes in Odia cuisine. It’s consider as one of the staple food of Odisha in the beginning of summer, a luscious dish Poi besar is one of them.
Poi is the local name of odisha of state India, is a truly spinach native of tropical Asia and most of the Indian sub continental.
The dish catch your eyes for its yellowish colour from the vibrant mustard and turmeric. Not just of the appearance the dish itself one of the very common and scrumptious dish in Odisha. People love to serve it with steamed rice along with some fries.
|Prep time||Cook time||Ready in||Yields|
- 2 cups shredded malabar spinach leaves, chopped
- 1 large onion
- 1 small tomato
- 1/2 teaspoon mustard seeds
- 2 green chilies, silted
- 2 tablespoons mustard oil
Preparation of mustard paste:
- 2 tablespoons mustard seeds
- 9-10 garlic pods
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- blend all the ingredient to s smooth paste
- Clean spinach and separate leaves. Cut the stem into small pieces.
- In a pan heat mustard oil until Smokey on medium flame. Sputter mustard seeds and onions. Fry until onions are translucent.
- Add tomatoes and mustard paste. Fry for 30 to 40 seconds add little water to avoid burning.
- Now add both the leaves and stems into the pan. Fry until leaves are coated well with masala and add some salt.
- Add 2 cups of water and partially cover until the gravy start to boil.
- Cook on simmer for 15 minutes or until spinach cooked properly. When the gravy turned to thick, off the flame and serve hot with steamed rice.