Pita Saga Batibasa: Odisha’s Traditional Slow-Cooked Vegetable Dish
30 minutes
903 reads
About Pita Saga Batibasa: Odisha's Traditional Slow-Cooked Vegetable Dish
Discover Pita Saga Batibasa, a cherished traditional Odia recipe where vegetables are lovingly slow-cooked in a bati (aluminium bowl) over a gentle flame. This recipe highlights pita gima leaves, a unique bitter herb with potential health benefits for diabetics, adding a distinctive flavor profile.While pita gima leaves might be unfamiliar to some, their slightly bitter taste balances beautifully with the other ingredients. This versatile recipe can be easily adapted with your favorite vegetables and even fish, offering endless culinary possibilities.This recipe provides a simple yet delicious way to experience the authentic flavors of Odisha. Prepare to be delighted by the unique textures and tastes of this special dish!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Pita Gima Leaves & Aromatics
- 2 cup Pita Gima Leaves also known as pita-gima; a bitter, creeping herb. if unavailable, substitute with spinach or mustard greens.
- 2 Chilies green
- 2 Chilies adjust to your spice preference., red
- 8 clove Garlic
- 1 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds black
Vegetables & Spices
- 1 Potato peeled and thinly sliced., small
- 1/4 tsp Turmeric Powder
- 1 tbsp Mustard Oil
- Salt to taste
- 1 cup Water may need more depending on desired consistency.
Instructions
Prepare the Pita Gima Paste
- Wash and thoroughly clean the pita gima leaves. Combine the pita gima leaves, green chilies, red chilies, garlic, cumin seeds, and black mustard seeds in a blender or food processor. Blend into a smooth paste.
Combine Ingredients
- In a bowl, mix the prepared paste with turmeric powder, salt, and mustard oil. Add thinly sliced potatoes and enough water to create a desired consistency.
Slow Cooking
- Transfer the mixture to a bati (aluminum bowl or heavy-bottomed pot). Cook over low heat for 15-20 minutes, stirring occasionally, until the potatoes are tender and the flavors have melded. Adjust cooking time depending on the heat and the desired texture.
Serving
- Serve the Pita Saga Batibasa hot. It's delicious as a side dish or a light meal.
Recipe Notes
Expert Tips for the Best Pita Saga Batibasa
- Freshness is Key: Use the freshest pita gima leaves possible for the best flavor and texture. If you can't find them, substituting with other leafy greens will alter the flavor profile.
- Adjust the Spice: Customize the amount of green and red chilies to your preference. Start with less and add more as needed.
- Slow and Steady Wins the Race: Low and slow cooking is crucial for this dish. Rushing the process will result in undercooked vegetables and a less developed flavor. Use a bati or heavy-bottomed pan to prevent burning.
- Garnish (Optional): For a vibrant presentation, consider garnishing with fresh coriander leaves before serving.
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Recipe Nutrition
Calories: 52kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 47mgPotassium: 210mgFiber: 1gSugar: 1gVitamin A: 814IUVitamin C: 26mgCalcium: 21mgIron: 1mg
Sai Priya
Articles: 34
3 Comments
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This looks so good! Appreciate the share.
Such an enticing dish! Thanks for the recipe.
This is perfect! Can’t wait to taste it.