Aloo Bhate, Chhatu Rai and Anda Bhaja

Ingredients

• 250 g Button Mushrooms (Cleaned and quartered)
• 2 pcs Potatoes (Medium, peeled and cut into 1-inch cubes)
• 1.5 tbsp Black Mustard Seeds
• 0.5 tbsp Yellow Mustard Seeds (Optional, helps balance the pungency)
• 6 pcs Garlic Cloves
• 3 pcs Green Chilies (Slit lengthwise, adjust to taste)
• 1 pcs Onion (Large, finely chopped)
• 2 pcs Tomatoes (Medium, finely chopped)
• 3 tbsp Mustard Oil (Essential for authentic flavor)
• 1 tsp Panch Phoron (Odia five-spice blend)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Optional, for extra heat and color)
• 1 tsp Salt (Adjust to taste)
• 1.5 cup Water (Warm)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Mustard Paste

   • Soak the black and yellow mustard seeds in 1/4 cup of warm water for at least 30 minutes. This crucial step helps to reduce their natural bitterness.
   • Drain the water. In a small grinder jar, combine the soaked mustard seeds, garlic cloves, and 1 green chili.
   • Add 2-3 tablespoons of fresh water and a pinch of salt, then grind to a very smooth paste. Set aside.
2. 2

   Sauté Vegetables and Aromatics

   • Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is fragrant and just begins to smoke slightly.
   • Carefully add the cubed potatoes and fry for 4-5 minutes, stirring occasionally, until they are light golden brown on the edges. Remove with a slotted spoon and set aside.
   • In the same oil, reduce the heat to medium. Add the panch phoron and let the seeds crackle for about 30 seconds.
   • Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
   • Add the remaining 2 slit green chilies and cook for another minute.
3. 3

   Cook the Masala Base

Ingredients

• 4 piece Egg (large, at room temperature)
• 1 medium Onion (finely chopped)
• 2 piece Green Chili (finely chopped, adjust to taste)
• 4 tbsp Mustard Oil (divided for frying)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (freshly chopped (optional))

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium bowl, crack the 4 eggs.
   • Add the finely chopped onion, green chilies, turmeric powder, salt, and optional coriander leaves.
   • Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes. Continue until it is well combined, light, and slightly frothy. This helps make the final bhaja fluffier.
2. 2

   Fry the First Anda Bhaja

   • Place a small non-stick frying pan or a cast-iron skillet over medium-high heat.
   • Add 2 tablespoons of mustard oil and heat it until it is shimmering and you see faint smoke. This step is crucial for mellowing the oil's pungency and achieving crispy edges.
   • Carefully pour half of the whisked egg mixture into the center of the hot pan. It should sizzle immediately upon contact.
   • Allow it to cook undisturbed for 2-3 minutes. The bottom will set and the edges will become golden-brown, lacey, and crisp.
   • Using a spatula, carefully flip the bhaja and cook for another 1-2 minutes until the other side is cooked through and lightly browned.
3. 3

   Fry the Second Bhaja and Serve

   • Slide the cooked Anda Bhaja onto a serving plate.
   • Return the pan to the heat, add the remaining 2 tablespoons of mustard oil, and heat it again until shimmering.
   • Pour the remaining egg mixture into the pan and repeat the frying process.
   • Serve both Anda Bhajas immediately while they are hot and crispy, traditionally alongside steamed rice and dal.