Saag With Badi
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Saag with Badi is a classic comfort dish from Odisha and Bengal that combines the softness of leafy greens with the crunch of fried lentil dumplings (Badi). It is a beautiful play of textures—the badis absorb some of the juices from the greens while still keeping their smoky, fried character. We usually use pumpkin badis or urad dal badis for that deep flavor. This dish is usually cooked with very basic spices because the star here is the combination of the greens and the badi. It is a hearty and rustic preparation that tastes incredible with a bowl of steaming rice and a slice of lemon.
Ingredients
Cooking Instructions
Tips & Secrets
- Always fry the badis on low heat to ensure they are cooked from the inside without burning the outside.
- Using mustard oil is essential for the authentic smoky flavor typical of eastern Indian cooking.
- The pinch of sugar helps maintain the vibrant green color of the saag and balances the bitterness of some greens.
Nutritional Information(Per 200g)
145 kcal
7g
8g
12g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.