Just meandering close to our place I took pictures of this pagoda and later on my entering I found this to be a beautiful and vast seafood restaurant serving a plethora of seafood delicacies.
I find it difficult now to decide what is more precious, my Nikon D80 or my kitchen with my oven and cookware etc all.
Coming to my recipe of Poi saaga, it is one our delicacy and goes well with shrimps and fish head. The vegetarian version is also very delectable.
3 cups poi saaga (leaves chopped and thick stems discarded)
1 cup chopped potatoes
¾ cup chopped pumpkin
¾ cup chopped eggplants
1 small onion chopped
1 tablespoon garlic minced
1 tablespoon ginger chopped
1 teaspoon cumin powder
1 teaspoon coriander powder
1 tablespoon garam masala
1 teaspoon pancha putona
2 to 3 dry red chilies
Salt to taste
Heat 1 tablespoon of oil. Add the pancha potona and redchiliies. When they start to crackle, add onions. Sauté till they are translucent and add chopped potatoes and pumpkin. Cover and cook till they are tender on a low fire. Add eggplants and keep stirring on low fire. When the eggplants are tender add the dry masala, salt to taste except garam masala. Add poi saag and keep sautéing it. Cover and occasionally stir it and cook on a low fire they till they are done and stems are tender.
Sprinkle garam masala and serve hot with roti or rice.
Note – An alternative to Poi saag is Swiss chard. The ratio of vegetables used is as per taste.