Odisha-Style Drumstick Leaves Curry (Sajana Saaga Bhaja/tarkari)
📜Origin and Cultural Significance—
In the warm, aromatic kitchens of Odisha, where iron pots whisper stories passed down through generations, Sajana Saag — a curry made from tender drumstick leaves — quietly retains its place of honour. It’s not just cooked; it’s remembered. Rooted in ritual, raised on tradition, and rich in nourishment, this leady dish reflects the rhythm of Odia life — seasonal, soulful, and steeped in meaning.
“Rooted in the backyard and seasoned with memories, this humble curry tells the story of Odisha, one leaf at a time.”
The drumstick tree (Sajana) flourishes effortlessly in Odisha’s tropical warmth, often seen standing tall in backyard gardens —its leaves swaying in the breeze, waiting for the monsoon’s blessings. It’s after the rains that the magic begins. That’s when the leaves are at their freshest, plucked lovingly and stirred into soulful meals.
🏡A Dish Steeped in Tradition & Community Bonding— 🤝
Prepared with a handful of kitchen staples—garlic, dried red chillies, and a crackle of mustard seeds—this dish proves that simplicity doesn’t mean plainness. Instead, it bursts with flavours and nourishment, echoing the region’s age-old belief: food must heal, nourish and connect.
During festivals like Nuakhai, when communities come together to honour the new harvest, Sajana saag finds a proud place on the traditional platter. From family lunches to festive feasts, this curry travels across generations —its aroma carrying stories, its taste bringing comfort, and its legacy continuing to grow with every lovingly prepared bowl
🍽️ How to Make Sajana Saag at Home—
Equipment Needed:
✔️Iron Kadai or Heavy-bottomed Pan – Helps enhance flavour and retain heat evenly.
✔️Knife and Chopping Board – For finely chopping the drumstick leaves.
✔️Colander or Strainer – To wash and drain the leaves thoroughly.
✔️Sil-batta / Mortar & Pestle / Grinder – If using fresh garlic and chillies to make a coarse paste.
✔️Wooden Spatula or Ladle – For stirring without bruising the delicate leaves.
✔️Serving Bowl – Traditionally, a steel or brass bowl is used, but any bowl works.
🛒 Ingredients: (Serves 2–3)
🥬Sajana Saag (Drumstick Leaves) – 2 cups, cleaned and finely chopped
🧄 Garlic Cloves – 6–8, crushed or roughly chopped
🌶️ Dried Red Chillies – 2–3 (adjust to taste)
🌿 Mustard Seeds – ½ tsp
🛢️ Mustard Oil – 1½ tbsp (for authentic flavour)
🥥 Grated Coconut – 2 tbsp (adds richness and texture)
🧂 Salt – to taste
💧 Water – as needed (for softening the leaves, optional)
Other Ingredients: (optional)
🧈 Badi (sun-dried lentil dumplings) – 4–5, fried and crumbled (for added crunch)
🧅 Onion – 1 small, finely chopped (used in some households)
🥄 Step-by-Step Cooking Instructions— 👩🍳
🧼 Clean the Leaves
- Rinse the Sajana Saag thoroughly in a colander to remove dirt. Pluck the tender leaves, discarding tough stems. Chop finely.
🔥 Heat the Oil
- In an iron kadai or heavy-bottomed pan, heat 1½ tbsp mustard oil until it starts to smoke slightly—this removes its raw smell.
🌿 Temper the Spices
- Add ½ tsp mustard seeds. Let them splutter. Then toss in the dried red chillies (broken into halves) and the crushed garlic. Sauté until garlic turns golden and aromatic.
🥬 Add the Sajana Saag
- Add the chopped drumstick leaves to the pan. Stir well so the tempering coats the greens evenly.
🧂 Season & Cook
- Add salt to taste. Let it cook on medium heat for 5–7 minutes, stirring occasionally. If it looks too dry, sprinkle a little water to help it soften.
🥥 Add grated coconut
- Once the saag is nearly cooked, add 2 tbsp of grated coconut. Stir and cook for another 2 minutes to blend the flavours.
🔄 Optional Twist
- Add fried badi or a dash of lemon juice at the end for a crunch or tang, if desired.
🍽️ Serve Warm
- Serve hot with steamed rice or pakhala bhaat for a traditional Odia experience.
🍵Best Ways to Enjoy Sajana Saag—
🌾 Traditional Pairings:
✔️Chaula Bhata(steamed rice) – Steamed rice is the most common and comforting partner with Sajana saag. allowing the curry to shine
✔️ Dalma – A thick lentil vegetable stew that adds warmth and depth.
✔️Sadha Roti – Dry-roasted wheat flatbreads that soak up the saag’s flavour.
✔️Badi Chura – Crushed, fried lentil dumplings spiced with garlic and green chillies.
✔️Aloo Bharta – Mashed potato with mustard oil, green chillies, and chopped onions adds a creamy contrast.
🍹 Beverage Pairings:
✔️Pakhala water/ Torani – Fermented rice water, slightly tangy and full of Probiotics.
✔️Spiced buttermilk(chaas) – cooling, digestive and a great palate cleanser.
✔️Tulsi or lemongrass Herbal tea – Mildly aromatic and helps aid digestion.
✔️Aam Panna – Sweet-sour raw mango drinks pair well with leafy meals.
🍮 Dessert: The Final Blessing:
✔️Chenna Poda – A caramelised baked cheese dessert, soft and smoky.
✔️Kheeri – Rice pudding simmered with milk, cardamom, and nuts.
✔️Gaja/Khaja – Crisp, layered, sweet, and soft, often served during temple festivals.
✔️Nadia Ladoo – Coconut jaggery ladoos made fresh in many homes.
Storage & Leftover Tips—
Sajana Saag, like most traditional leafy dishes, tastes best when fresh, but it stores well too, with a few mindful steps:
🧊 Refrigeration:
- Store leftover saag in an airtight container.
- It stays fresh in the refrigerator for up to 2 days.
- Reheat gently on the stove with a splash of water to revive its texture and aroma.
🛢️ Avoid Overheating:
- Repeated heating can make the leaves bitter and reduce their nutritional value. Only warm the portion you plan to eat.
❌ Don’t Freeze
- Freezing is not recommended, as it alters the soft, leafy texture and may cause the dish to become watery or mushy upon thawing.
🍽️ Creative Leftover Ideas:
- Use as fillings inside parathas or rotis for a nutritious twist.
- Mix with leftover rice and a dash of mustard oil for an easy Sajana saag pakhala.
- Add it to scrambled eggs or an omelette for a protein-packed breakfast.
🌿 Health Benefits of Sajana Saag—
Here’s why your mother always encouraged you to eat your greens:
💪Packed with Plant Power:
- Iron – Helps combat fatigue, supports healthy blood circulation.
- Calcium & Magnesium – Strengthens bones and teeth
- Vitamin A, C, & E – Boosts immunity, improves skin health, and fights free radicals.
🩺Supports digestion and detox:
- With their natural fibre and bitterness, these leaves act as a gentle cleanser for the digestive system — keeping your gut happy and bloating at bay.
💚Regulates Blood Sugar:
- Traditionally used in Ayurvedic remedies, sajana leaves may help regulate blood sugar levels and are often recommended for diabetic-friendly diets.
❤️Good for heart and cholesterol:
- The high antioxidant content supports heart health, while its anti-inflammatory properties may help lower cholesterol naturally.
🌼A Natural Immunity Booster:
- Rich in Vitamin C and essential minerals, Sajana saag helps build the body’s natural defence system — perfect for post-monsoon nourishment.
🧘♀️Ayurvedic balance:
- In traditional Ayurvedic and Odia cooking, Sajana saag is believed to restore dosha balance and rejuvenate the body, especially after seasonal transitions.
📝 Did You Know?
In some Odia rural rituals, sajana leaves are considered spiritually purifying and are consumed after fasting or illness to “reset” the body.
💛A Dish That Embodies Odisha’s Culinary Soul—
Sajana Saag, or drumstick leaves curry, “tells a story far richer than its ingredients” It’s a reflection of Odisha’s deep-rooted connection to food, nature, and well-being. With its rich blend of flavour and simplicity, this traditional preparation brings together the essence of seasonal eating and ancestral wisdom.
Brimming with vitamins, minerals, fibre, and antioxidants, Sajana Saag supports immunity, strengthens bones, improves digestion, and promotes healthy skin and hair. But beyond nutrition, it carries the warmth of home-cooked meals, the reverence of festive offerings, and the quiet rhythm of Odia kitchens where every ingredient tells a story.
Whether paired with rice, chapati, or part of a celebratory spread, Sajana Saag is a soulful reminder that the simplest, grounded meals often nourish us in the most profound ways.
🥬 Green Goodness from Odisha’s Kitchens!
Did you know that each Odia saaga brings its own story, taste, and treasure trove of health benefits? From humble village homes to grand festive feasts, these leafy delights have nourished generations. Explore the diversity of Odia saaga recipes that honour our roots and revive forgotten flavours:
🔗 Kalama Saaga Rai – Tangy and rustic, this water spinach dish gets its signature kick from mustard seasoning.
🔗 Sajana Saaga with Drumstick Flowers – A nutrient-packed stir-fry featuring tender moringa leaves and blossoms.
🔗 Kosala Saaga Bhaja – Amaranth greens tossed with garlic and spices—simple yet soulful.
🔗 Methi Saaga Besara – Fenugreek leaves cooked in a sharp mustard gravy for a bold, bitter-sweet bite.
🔗 Palanga Saaga Dali – Spinach and lentils simmered to perfection—comfort in every spoonful.
🧺 The culinary journey continues—come back soon for more!
👉 Click the links above to explore the hidden gems of Odia leafy greens.
💬 Tried one already? Drop your favourite in the comments – We’d love to know!
