Bihari Arna, Aloo Potola Rasa and Pampada Bhaja

Ingredients

• 250 g Pointed Gourd (Scraped and cut into 1-inch rounds)
• 300 g Potato (Peeled and cut into 1-inch cubes)
• 4 tbsp Mustard Oil (Divided for frying and for the gravy)
• 1 tsp Pancha Phutana (Odia five-spice blend)
• 1 Bay Leaf
• 2 Dried Red Chili (Broken in half)
• 150 g Onion (1 large onion, finely chopped)
• 1 tbsp Ginger Garlic Paste
• 1 cup Tomato Puree (From 2 medium tomatoes)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Cumin Powder
• 1.5 tsp Coriander Powder
• 1.25 tsp Salt (Or to taste)
• 2 cup Hot Water (Adjust for desired gravy consistency)
• 0.5 tsp Garam Masala
• 1 tsp Ghee (Optional, for flavor)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare and Fry the Vegetables

   • Heat 2 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium-high heat.
   • Add the cubed potatoes and fry for 5-6 minutes, stirring occasionally, until they are light golden brown. Remove with a slotted spoon and set aside.
   • In the same oil, add the pointed gourd (potola) pieces. Fry for 3-4 minutes until they are lightly blistered and have golden spots. Remove and keep with the fried potatoes.
2. 2

   Prepare the Tempering (Tadka)

   • Add the remaining 2 tablespoons of mustard oil to the same pan and heat it over medium heat.
   • Add the pancha phutana, bay leaf, and dried red chilies. Allow the spices to splutter for about 30 seconds until fragrant. This step is crucial for the authentic aroma.
3. 3

   Sauté Aromatics and Build the Masala Base

   • Add the finely chopped onion to the pan. Sauté for 6-8 minutes until the onions turn soft and golden brown.
   • Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
   • Reduce the heat to low. Add the turmeric powder, red chili powder, cumin powder, and coriander powder. Stir for 30 seconds to toast the spices without burning them.

Ingredients

• 250 g sun-dried pomfret (Also known as Pampada Sukhua)
• 0.5 tsp turmeric powder
• 1 tsp red chili powder (Adjust to your spice preference)
• 0.25 tsp salt (Use sparingly as dried fish is already very salty)
• 2 tbsp rice flour (Optional, for extra crispiness)
• 0.5 cup mustard oil (For shallow frying)

Instructions

1. 1

   Prepare the Dried Fish

   • Cut the sun-dried pomfret into 2-3 inch pieces if they are large.
   • Wash the pieces thoroughly under cold running water to remove any surface impurities or sand.
   • Place the washed fish in a bowl and cover with warm water. Let it soak for 15-20 minutes. This step helps to clean the fish and reduce its intense saltiness.
   • Drain the water completely and pat the fish pieces thoroughly dry with paper towels. This is crucial for achieving a crispy texture.
2. 2

   Marinate the Fish

   • In a mixing bowl, place the dry fish pieces.
   • Add the turmeric powder, red chili powder, and a small pinch of salt. Mix gently until all the pieces are evenly coated with the spices.
   • If using, sprinkle the rice flour over the fish and toss again to create a light, even coating.
   • Set aside to marinate for 10 minutes.
3. 3

   Shallow Fry the Pampada

   • Heat mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat. The oil is ready when a tiny piece of fish sizzles immediately upon contact.
   • Carefully arrange the marinated fish pieces in the hot oil in a single layer. Do not overcrowd the pan; fry in batches if necessary.
   • Fry for 3-4 minutes on the first side, undisturbed, until it becomes golden brown and crisp.
4. 4

   Crisp and Serve

   • Flip the pieces gently and fry for another 2-3 minutes on the other side until equally crisp and deep golden brown.
   • Using a slotted spoon, remove the fried fish from the pan and place them on a plate lined with paper towels to drain any excess oil.
   • Serve hot and crispy as a side dish with Pakhala Bhata or steamed rice and dal.