Intro: A Taste of Strength from the Fields
In Odisha’s villages, sajana saga (drumstick leaves) are considered a treasure — packed with nutrition and flavor.
As a child, I would watch my grandmother patiently pluck the tiny leaves one by one, sitting on the verandah with a big woven basket. The dish she made — Sajana Saga Rai — was earthy, pungent, slightly bitter, but so deeply satisfying with plain rice.
In many homes, it’s not just food. It’s medicine — believed to cool the body, strengthen immunity, and nourish the blood.
Ingredients:
2 cups sajana saga (drumstick leaves) — cleaned and washed
1 small potato (cubed, optional)
1½ tbsp mustard seeds
1 tsp poppy seeds (optional)
2–3 garlic cloves
1–2 green chilies
½ tsp turmeric
Salt to taste
1 tsp mustard oil
Steps to Make Sajana Saga Rai:
1. Prepare Mustard Paste
Soak mustard seeds and poppy seeds for 15 minutes.
Grind with garlic and green chilies into a smooth paste.
2. Blanch the Leaves
In a pot, add a little water, turmeric, and salt.
Add cleaned sajana saga and potato (if using).
Simmer till leaves soften and water mostly evaporates.
3. Cook with Mustard Paste
Add the mustard paste to the cooked leaves.
Stir gently. Add a little water if too dry.
Drizzle with mustard oil at the end for extra flavor.
Serving Suggestions:
Serve hot with steamed rice and a side of Kanji or Santula.
Add a fried badi or green chili on top for a rustic touch.
Why I Love It
Sajana Saga Rai is humble but powerful. It’s the taste of slow living, deep nutrition, and food that respects both earth and body.
The Pinch of Masala 