Spicy Sautéed Water Spinach with Crispy Badi
30 minutes
989 reads
About Spicy Sautéed Water Spinach with Crispy Badi
Discover the vibrant flavors of this easy-to-make Water Spinach (also known as Nari Saga, Kurmi Saag, or Pani Palak) recipe. This South Asian staple features tender water spinach leaves quickly sautéed with aromatic spices and crispy badi for a delightful textural contrast.Perfect as a simple yet satisfying side dish or a light lunch, this recipe showcases the unique taste of water spinach, a leafy green thriving in both aquatic and semi-aquatic environments. Its mild flavor pairs beautifully with the warmth of garlic, turmeric, and chili.Whether you're a seasoned cook or a beginner, this recipe is incredibly accessible, offering a healthy and delicious way to incorporate this nutritious vegetable into your diet. Get ready to experience the freshness of the garden in every bite!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Water Spinach and Aromatics
- 250 gm Nari Ka Saag also known as nari saga, kurmi saag, or pani palak. thoroughly washed and chopped.
- 1 tbsp Garlic finely minced
- 1 tsp Turmeric Powder haldi
- 3-4 Chili finely chopped; adjust to your spice preference, green
Spices and Condiments
- 1/4 cup Badi crispy fried lentil fritters
- 2 tbsp Mustard Oil
- 1-2 Chili whole or broken; for tempering, dried, red
- 1 tsp Panch Phoron bengali five-spice blend (or substitute with cumin seeds)
- 1.5 tsp Salt or to taste
Instructions
Preparation
- Wash the water spinach thoroughly and chop it into bite-sized pieces. Set aside.
Tempering and Sautéing
- Heat the mustard oil in a wok or large pan over medium heat. Add the whole dried red chilies and panch phoron (or cumin seeds). Sauté for a few seconds until fragrant.
- Add the minced garlic and sauté for another 30 seconds until fragrant, being careful not to burn the garlic.
- Stir in the turmeric powder and chopped water spinach. Add 1/2 tsp salt. Cover the pan and cook for 2-3 minutes, or until the spinach wilts slightly.
- Uncover the pan, and stir in the chopped green chilies and remaining salt. Continue to stir-fry for another minute, or until most of the moisture has evaporated.
- Stir in the crispy fried badi. Cook for another minute to heat through.
Serving
- Serve hot as a side dish with rice, roti, or chapati.
Recipe Notes
Expert Tips
- For a richer flavor, you can add a pinch of asafoetida (hing) along with the panch phoron.
- Adjust the amount of green chilies according to your spice preference. For a milder dish, use fewer chilies or omit them altogether.
- If you don't have ready-made crispy badi, you can easily make your own by frying lentil batter until golden brown and crispy.
- To ensure the water spinach retains its vibrant green color, don't overcook it. Cook just until wilted.
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Recipe Nutrition
Calories: 61kcalCarbohydrates: 2gProtein: 1gFat: 6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 684mgFiber: 1g
Geeta Biswas
Articles: 919
3 Comments
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This looks divine! Can’t wait to make it.
This is a fantastic recipe! Thanks for sharing.
Such a beautiful dish! Can’t wait to try it.