Curries & Lentils

Chuin -Aloo –Baigan-Badhi- Tarkari( Drumstick-Potato -Brinjal in mustard sauce)

8:56 PM

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The cuisine of Odisha has a distinctive rusticity in it which has not withered with the passage of time. A typical main course consists of rice along with dali( daal), bhajja( Bhajji),tarkari( curry), bharta (mashed vegetables), ambila/sakara (sweet and sour preparation) and Mitha(dessert) that always makes it the most sought after food in any odia household. But unfortunately odia cuisine has not got it’s due share in the limelight as compared to it’s neighboring counterparts. There are plenty of such odia delicacies which needs to be brought forward for the entire world to see. Mustard oil, besara (mustard seeds pounded with garlic), panch phutana (panch phoron) are the three important ingredients in odia cuisine. 
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Tarkari is a generic term mostly used in odia homes for vegetables and meat in gravy. The gravy may be thick or thin ,spicy or bland as per the dish cooked. The thinness of the jhola(gravy) makes the dish light on the palate and demands expertise to raise it to a level distinct from water.This is a humble effort on my part to bring to you certain flavorful classic odia dishes in a series of post which will make you understand the rich heritage of odia cuisine. Besara is a typical form of odia cooking which is prepared with mustard paste as the primary ingredient. Chuin -Aloo –Baigan-Badhi- Tarkari is a classic example of this type of cooking.
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Drumstick is called sajana chuin in odia, saijan in hindi, murungakkai in tamil, soanjhna in punjabi. There are many way to cook this drumstick and it is a common vegetable which is available in almost throughout the year. Drumsticks are rich in vitamins like B, C, K, manganese and protein and is very good for our heart and skin. It also helps to purify our blood and lowers blood sugar label.
Cuisine: Odia
Recipe Source: Own
Prep Time: 10 minutes
Cooking time:20 minutes
Serves:4

Ingredients:
  • 2 nos Drumsticks
  • 1 large potato
  • 1 medium tomato
  • 1 Brinjal
  • 5 to 6 nos garlic pods
  • 1 tbsp mustard seeds
  • 2 to 3 green chillies
  • ½ tsp turmeric powder
  • 8 to 10 Badi( Sun dried chunks of batter prepared from black grams)
  • 2 nos dried red chilli
  • 2 to 3 tsp of mustard oil
  • 1 tsp pancha phutana
  • salt to taste.
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Let's learn how to make this curry:
  • Peel off the outer layer of drumstick (chhuin) and cut it into 2 inch pieces. Cut the potato and brinjal in wedges. Cut the tomato into long strips .
  • Soak the mustard seeds for 30 minutes and then grind the mustard seeds along with garlic pods and green chillies into a fine paste. Keep aside.
  • In a pan, add 2 cups water, salt, turmeric and the ground mustard paste and bring to a boil. Add  sliced potatoes first as it takes maximum time to cook and simmer.
  • Once the potatoes are half cooked ,add the sliced brinjal and drumstick.Keep a watch on the drumstick so as not to overcook the drumsticks . in the last add the tomatoes. Take out from heart and keep aside.
  • In another container, heat oil. Add panch phutan, dry red chilli and as soon as the panch phutan stops crackling, add the boiled vegetables and bring to boil.Take out from heat and before serving add the fried Badi and coriander leaves.
  • Serve hot along with steamed rice.

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8 comments

  1. Pushpita AheibamApril 10, 2016 at 8:52 AM

    Loved the write-up. The trivia about authentic Odia cuisine was very very interesting. Food habits and traditional food have been the subjects of my culinary knowledge gaining experience. So much to learn.
    Many Assamese people call Daal as "Daali" too.
    The addition of garlic in the cooking of this Tarkari along with mustard for the Besara instead of the regular ginger mustard paste makes it very interesting.

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  2. UnknownApril 10, 2016 at 8:43 PM

    You can add ginger also as a small quantity and whoever likes sourness can add extra tomatoes and as we are talking about Oriya cuisine, they also use ambulo in besar tarkari

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    Replies
    1. UnknownApril 11, 2016 at 8:13 AM

      Yes Jyothi, my mom never use tomato rather use ambula in her curry but I keep on adding it as per convenience. Ambula in Besara taste great with fish preparations and I will share those recipes also. If you have any particular odia dish in mind that you want me to cook and share ,please feel free to drop me a mail.

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  3. Flavour DiaryApril 10, 2016 at 8:55 PM

    looks delicious

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  4. Framed RecipesApril 10, 2016 at 11:16 PM

    Thank you for the detailed write up. Odiya cuisine is not something I have tried and I am definitely tempted to try after reading your write up. -Sreelatha

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    Replies
    1. UnknownApril 11, 2016 at 8:15 AM

      Thanks Sreelatha, yeah I know odia cuisine has not come to the fore front that much , it's my small endevour to put forth whatever odia dishes I know in a series of posts

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