Poi Chhencheda (veg) from Odisha
Poi Chhencheda (veg) from Odisha

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, poi chhencheda (veg) from odisha. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Put the vegetables and stir well. Cover and took in medium flame. When the vegetables are half done, and the fish pieces and mix well with the vegtables.

Poi Chhencheda (veg) from Odisha is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Poi Chhencheda (veg) from Odisha is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook poi chhencheda (veg) from odisha using 9 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Poi Chhencheda (veg) from Odisha:
  1. Prepare 1 cup cleaned and chopped Poi sag
  2. Get 1 and 1/2 cup chopped veggies and soft stems of Poi
  3. Take 2 tbsp onion and ginger-garlic paste
  4. Take 1 tbsp chopped tomatoes
  5. Prepare 1/2 tsp turmeric powder
  6. Prepare 1 tsp Kashmiri red chilli powder
  7. Make ready 1/2 tsp cumin powder
  8. Make ready as per taste Salt
  9. Take 2 tbsp mustard oil to cook

Check out for mouthwatering Odia recipes, appetizers, curries, desserts and many more, easy to make for all ages. The Mahaprasad served to the deities in the famous Jagannath temple of Puri represents the heritage of the food traditions of Odisha. Rice, pulses and seasonal vegetables serve as the basic ingredient of Odia foods. Besides, fish and sea foods also form a major part of the food preferences in Odisha.

Steps to make Poi Chhencheda (veg) from Odisha:
  1. Half boil the chopped veggies with Poi stem with some turmeric powder. - - Heat oil in a kadhai. Add the the paste masala and chopped tomatoes. - Add salt, rest turmeric powder and chilli powder.
  2. Mix well and in low medium heat till the chopped tomatoes are soft and mushy. - - Add the chopped sag and cumin powder and cook till soft. Mix the half boiled veggies and cook covered till it's done with a beautiful aroma. - - Serve with steamed rice or roti. - Thanks

Among other delicious dishes Chhencheda, Chingri Malai, Crab Kalia, Dahi Machha , Soriso Macha are notable. It is for you to decide whether the taste is same as at all place else or way better. But what sets the Non-veg. of Orissa apart and miles ahead is the variety of seafood. Dishes made of prawns, crabs and fishes are the most famous among. 'Poi' is a leaf vegetable which is also known as Vine Spinach or Malabar Spinach elsewhere. In India it finds place in the food traditions of West Bengal, Odisha, Karnaka and Maharashtra states.

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