Dahi Pakhala, Kalara Bhaja and Baigana Poda

Ingredients

• 250 g Bitter Gourd (About 2 medium, sliced into thin rounds)
• 1 large Potato (Peeled and sliced into thin half-moons)
• 1 large Onion (Thinly sliced)
• 3 tbsp Mustard Oil (For authentic flavor)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Salt (Divided use)
• 0.5 tsp Sugar (Optional, helps balance the bitterness)

Instructions

1. 1

   Prepare the Bitter Gourd

   • Place the thinly sliced bitter gourd in a mixing bowl. Add 1/2 tsp of salt and toss well to coat.
   • Let it rest for 15 minutes. This will draw out the bitter juices.
   • After 15 minutes, take handfuls of the bitter gourd and squeeze firmly to remove as much water as possible. Discard the bitter liquid and set the squeezed slices aside.
2. 2

   Temper Spices and Sauté Aromatics

   • Heat mustard oil in a wide kadai or pan over medium-high heat until it is fragrant and just begins to smoke lightly.
   • Reduce the heat to medium, add the panch phoron, and allow the seeds to crackle for about 30 seconds.
   • Add the thinly sliced onions and sauté for 3-4 minutes until they soften and become translucent.
3. 3

   Cook the Vegetables

   • Add the sliced potatoes to the pan. Stir and cook for 5-6 minutes, until the potatoes are about half-cooked and have light golden spots.
   • Add the squeezed bitter gourd slices to the pan. Mix everything well to combine.

Ingredients

• 1 piece Brinjal (large, about 500g)
• 2 piece Tomato (medium-sized)
• 1 piece Onion (medium, finely chopped)
• 6 clove Garlic
• 2 piece Green Chili (finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (use raw, pungent mustard oil for authentic flavor)
• 2 tbsp Coriander Leaves (freshly chopped)
• 1 tsp Salt (or to taste)

Instructions

1. 1

   Roast the Vegetables

   • Wash the brinjal (eggplant) and tomatoes thoroughly and pat them dry.
   • Using a knife, make 3-4 deep vertical slits along the brinjal. This helps it cook evenly and allows you to check for any insects.
   • Stuff the garlic cloves deep inside these slits.
   • Rub about 1 teaspoon of mustard oil all over the surface of the brinjal and tomatoes.
   • Place a wire rack (jaali) over your gas stove burner. Place the brinjal and tomatoes on the rack over a medium-high flame.
   • Roast them, turning every few minutes with tongs, until the skin is completely charred and blackened, and the flesh is very soft. The brinjal will take about 10-15 minutes, and the tomatoes about 5-7 minutes.
   • Once roasted, transfer the vegetables to a bowl and cover it with a lid or plate for 5-10 minutes. The trapped steam will make peeling much easier.
2. 2

   Peel and Mash

   • Once the vegetables are cool enough to handle, gently peel off all the charred skin. The flesh inside should be soft and smoky.
   • Remove and discard the stem of the brinjal.
   • Place the peeled brinjal pulp, roasted tomatoes, and the now-soft roasted garlic cloves into a mixing bowl.
   • Using a fork or a potato masher, mash everything together into a coarse, rustic mixture. Avoid making it a smooth paste.
3. 3

   Combine and Serve

   • To the mashed vegetable mixture, add the finely chopped onion, green chilies, the remaining raw mustard oil, salt, and freshly chopped coriander leaves.
   • Mix everything gently until just combined. The crunch from the raw onions is a key part of the texture.
   • Taste and adjust the salt or green chilies as needed.
   • Serve immediately with hot steamed rice, dal, roti, or the traditional Odia pakhala (fermented rice).