Nirvana Odu

Odiani’s nostalgia

about

Hail Lord Jagannath! A foodie, mindfulness coach, and a proud 90s kid who believes that life is best served with a side of nostalgia and a sprinkle of humor. Cooking is my lifelong love affair, where every dish I make is more than just food, it’s a piece of my story, a tradition carried forward, or a memory revived. From traditional recipes I learned growing up to experiments in the kitchen, cooking has been my way of staying grounded and creative mostly inherited by my Dad. Whether it’s doodling, making candles, coaching, gardening, or clicking pictures of my favorite sunset, I’ve never met a creative hobby I didn’t like. If there’s a way to make something beautiful, I’ll find it. Corporate escapee turned writer and coach – someone who’s walked the tightrope of stress and balance, I’ve embraced mindfulness as a way of life. Now, I guide others to find their calm, connect with themselves, and rediscover joy in the chaos of life. I grew up in a home where food wasn’t just sustenance—it was an experience. Summers were for juicy mangoes, monsoons called for crispy pakoras, and festive feasts were a chaotic yet magical celebration of family and flavors. Every recipe I share comes with its own little slice of nostalgia and a story that’s often as warm as the dish itself. Cooking, much like mindfulness, has taught me to savor the present moment. Whether it’s the soothing rhythm of chopping vegetables or the meditative focus of kneading dough, food has a way of anchoring me to what matters most. It’s this blend of mindfulness and flavor that I bring into my coaching and my stories. This blog is my little corner of the world where stories meet spices, mindfulness meets maggi, and nostalgia meets the next big meal. So, let’s cook, reminisce, and create moments that nourish not just the body, but the soul too.

The Sagaw(Amaranth) Saga!

April 14, 2020

Sagaw Bhaja: A Classic Odia Leafy Delight

Sagaw Bhaja, a quintessential dish in every Odia household, is a simple yet flavorful stir-fry of leafy greens prepared with Indian spices. Among the myriad varieties of saag (greens), I’ve chosen Amaranth Spinach for this recipe. Its preparation is versatile, but the basics remain unchanged—blanch and fry in oil.

This nutritious green grows abundantly in mountain regions and thrives in my hometown. In Odisha, a Jain-style version is even offered as Mahaprasad at the revered Jagannath Temple. For me, it’s best enjoyed with a comforting bowl of Pakhala (fermented water rice).

When my grandma cooked Sagaw, she often enlisted me to stir it at intervals while she deftly managed other preparations. She was a true multitasker, and watching her in action felt like witnessing magic. Her methods were steeped in tradition—using a silbatta/Silla (grinding stone) instead of a mixer, a ponki/paniki(vegetable cutter) instead of a knife, and fragrant, roasted homemade spices. These were my first lessons in the kitchen, and they remain etched in my heart.

Every time I cook traditional Odia dishes, it’s a déjà vu moment, bringing back vivid memories of her culinary brilliance.

The Recipe

Preparation Time: 25–30 minutes

Ingredients:

Spinach greens: Amaranth (green or pink variety)
Salt: To taste
Mustard oil: 3 tablespoons
Badhi: 4–5 pieces (sun-dried lentil dumplings, a Northern delicacy)
Garlic: 2–3 cloves, mashed in a mortar and pestle
Dry red chilies: 2
Panch phoran: A blend of five spices used for tempering
Water: For blanching

Process:

Blanch the greens: Wash the spinach thoroughly and blanch in boiling water until tender. Strain and set aside.
Prepare the tempering: Heat mustard oil in a pan. Once hot, add panch phoran and dry red chilies. Let them sputter.
Add aromatics and badhi: Stir in the mashed garlic and badhi. Allow the badhi to turn golden and nutty in flavor.
Cook the greens: Add the blanched spinach and sauté over medium heat for about 15 minutes. Sprinkle salt to taste.

Serve hot with Pakhala or as a side dish with steamed rice.

Every bite of Sagaw Bhaja is a trip down memory lane for me—an ode to my grandma’s kitchen, her timeless techniques, and the love she poured into every meal.

Posted in Traditional Odia Recipes