Wednesday, July 31, 2013

Traditional Poi Sorisha Rai

This is a Traditional Odia dish, that goes very well with Odia Pakhala( or watered rice). This has another variation that uses fish and is very famous. 
Poi or Pui (Vine or Malabar Spinach , scentific name - Basella Alba or Basella Rubra) has many health benefits. It is more nutritious compared to normal Spinach. Here are few of its benefits.
1- Poi leaves and stem are incredibly rich sources of Vitamin A. Thus, it is good for skin, eye sight, protects against lung and oral cavity cancer.
2- It has more Vitamin C content compared to normal Spinach.
3- Like spinach it is also excellent source of iron.
4- This is also a good source of Vitamin B complex, folate, vitamin B6 and riboflavin.
5- It is also good source of minerals like magnesium, potassium, calcium, manganese.
6- Similar to Spinach regular consumption of Poi helps prevent osteoporosis, iron- deficiency anemia.It is also helpful in prevention of cardiovascular diseases, colon cancer.
Here, I have a vegetarian recipe of it. For non-veg, small fried prawns is added to the curry when its almost done. Poi is also cooked with Ilisha/Hilsa. 

Ingredients :- 

Poi saaga- 250 gms with stem
Kakharu(pumpkin)- 100 gms cut into small pieces.
Potato - 1 medium size cubed
4 to 5 Arvi (Saru) - Peeled and halved
Onion- 1 small medium sized chopped
Garlic - 2 cloves
Ginger-1/2 inch
Panch putan(Cumin seeds, mustard seeds, fenugreek seeds, nigella seeds & fennel seeds)- 1/2tsp 
Turmeric powder- 1/2 tsp 
1 Green chili chopped
Sorisha bata / mustard paste - 2 tsp ( Mustard paste is made with mustard seeds, garlic cloves and water)

Methods :-
Cut leaves and stems of Poi into small pieces and keep it separately.  Cut stems into two inch pieces and if stems are thick, 
cut it again lengthwise into two pieces.
Heat oil in a pan, add pancha phutan and when it starts crackling add onions and green chili , then add cut vegetables(poi, pumpkin,potato & Arvi).
Add turmeric and salt. Cover and cook for about 10 mins till the vegetables are half cooked.
Now add the mustard paste and little water, cover and cook till mixture starts boiling. Simmer and cook till vegetables are cooked and gravy thickens.
Serve hot with Rice, Roti or traditional Pakhala. 

No comments:

Post a Comment