Pita Saga Bati Basa Recipe

Pita saga (glinus oppositifolius) bati basa - Pita saga (glinus oppositifolius) is cooked in a coarsely pounded mustard-garlic green chilli paste along with chopped eggplant, tomato and potato. Course : Dinner Ingridients : 2 cup Pita saga , (glinus oppositifolius), roughly chopped 1 Potato (Aloo) 1 Tomato 1 Onion 1 Brinjal (Baingan / Eggplant) 4 cloves Garlic 2 Green Chillies 4 Badi (wadi) , (sun dried lentil dumpling) 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Turmeric powder (Haldi) Salt , as needed 2 tablespoons Mustard oil Instructions To begin making the Pita Saga Bati Basa recipe, take a deep frying pan or wok. Roast the badis (sun-dried lentil dumpling) and crush roughly into small pieces.Now chop onion finely and keep aside. Next cut eggplant, potato and tomato into smaller cubes and keep aside.Put mustard seeds, cumin seeds, garlic cloves and green chilies in a blender jar and make a smooth paste. But authentically, all the things are put in a mortar-pestle made of stone and then crush and grind to the smooth paste.Take the same deep frying pan or wok. Add in chopped pita saga (glinus oppositifolius), paste, chopped onion, cubed eggplant, cubed potato and tomato, salt, turmeric and mustard oil.Mix everything very well preferably by hand. Cover with a lid and cook for 10-12 minutes on low flame stirring in between.After some time, all the veggies'll become a bit mushy. Add roughly crushed badis and give a quick mix.Cover the lid and switch of the flame. Let it be covered for 2 to 3 minutes, so that the flavours infused with badis.Serve Pita Saga Bati Basa along with Steamed Rice and Kachumber salad for a weekday lunch.