Dahi Pakhala, Aloo Bharta, Anda Bhaja and Badi Chura

Ingredients

• 500 g Potatoes (About 4 medium-sized, starchy potatoes like Russet work best)
• 1 medium Red Onion (Finely chopped, about 150g)
• 2 pcs Green Chilies (Finely chopped, adjust to your spice preference)
• 2 tbsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor)
• 3 tbsp Coriander Leaves (Freshly chopped)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Wash the potatoes thoroughly. Place them in a medium-sized pot and add enough water to cover them by at least an inch. Bring the water to a boil over high heat.

   • Once boiling, reduce the heat to medium and cook for about 20-25 minutes, or until the potatoes are tender and can be easily pierced with a knife.
2. 2

   Carefully drain the hot water. Allow the potatoes to cool for 5-10 minutes, just until they are cool enough to handle but still warm. Peel the skin off the potatoes.

   • Peeling the potatoes while they are still warm makes the process much easier.
3. 3

   In a large mixing bowl, add the warm, peeled potatoes. Using a fork or a potato masher, coarsely mash them. Avoid making a smooth paste; a slightly lumpy, rustic texture is desired for an authentic bharta.

4. 4

   Add the finely chopped red onion, green chilies, and fresh coriander leaves to the mashed potatoes.

5. 5

   Drizzle the pungent mustard oil over the mixture and sprinkle with salt. The raw mustard oil is the key ingredient for the signature flavor of this dish.

6. 6

   Gently mix all the ingredients together with a spoon or clean hands until everything is well combined. Do a taste test and adjust the salt or green chilies if necessary.

   • Serve the Aloo Bharta immediately while it's warm, alongside steamed rice and dal, or with fresh rotis.

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.

Ingredients

• 1 cup Urad Dal Badi (Sun-dried lentil dumplings)
• 0.5 cup Mustard Oil (For frying)
• 1 medium Onion (Finely chopped)
• 4 cloves Garlic Cloves (Finely chopped)
• 2 pcs Green Chili (Finely chopped, adjust to taste)
• 0.5 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Chopped, for garnish (optional))

Instructions

1. 1

   Fry the Badi

   • Heat 1/2 cup of mustard oil in a small pan or kadai over medium heat.
   • Once the oil is hot, add the urad dal badi and fry for 2-3 minutes, stirring constantly, until they turn a deep golden brown and become crisp.
   • Using a slotted spoon, remove the fried badi and place them on a plate lined with a paper towel to drain excess oil.
   • Let them cool completely for at least 10 minutes. This step is crucial for a crunchy texture.
2. 2

   Crush the Badi

   • Once the fried badi are completely cool, transfer them to a mortar and pestle.
   • Crush them into a coarse, uneven mixture. You want a mix of smaller pieces and some larger crunchy bits, not a fine powder.
   • Alternatively, place them in a zip-top bag and gently crush with a rolling pin.
3. 3

   Combine the Ingredients

   • In a mixing bowl, add the crushed badi, finely chopped onion, finely chopped garlic, and finely chopped green chilies.
   • Add salt to taste and drizzle the 1 tablespoon of raw mustard oil over the mixture.
   • Mix everything thoroughly with a spoon or your hands until well combined.
4. 4

   Garnish and Serve

   • Garnish with freshly chopped coriander leaves, if using.
   • Serve immediately to enjoy its maximum crunch. It pairs exceptionally well with Pakhala Bhat (fermented rice) or a simple meal of dal and rice.