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A rustic and wholesome mixed vegetable curry from Odisha, featuring sun-dried lentil dumplings (badi) in a fragrant mustard and cumin gravy. This simple, one-pot dish is a staple in Odia households, packed with flavor and nutrition.
Prepare the Spice Paste
Fry Badi and Sauté Vegetables
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A rustic and wholesome mixed vegetable curry from Odisha, featuring sun-dried lentil dumplings (badi) in a fragrant mustard and cumin gravy. This simple, one-pot dish is a staple in Odia households, packed with flavor and nutrition.
This odia recipe takes 45 minutes to prepare and yields 4 servings. At 254.9 calories per serving with 6.43g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Add Badi and Finish
Rest and Serve
You can include other traditional Odia vegetables like drumsticks (sajana chhuin), taro root (arbi), or pointed gourd (parwal) along with or in place of the other vegetables.
For a slight tang, add one finely chopped tomato when you sauté the vegetables. You can also add a small piece of dried mango (ambula), a classic Odia souring agent, while the vegetables are boiling.
For a sattvic or no-garlic version, simply omit the garlic from the mustard paste. The flavor will be slightly different but still authentically delicious.
The variety of vegetables like pumpkin, brinjal, and raw banana makes this dish an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The urad dal badi (lentil dumplings) are a good source of plant-based protein, essential for muscle repair, growth, and overall body function, making it a nutritious option for vegetarians and vegans.
Key ingredients like mustard seeds, turmeric, and garlic are known for their powerful anti-inflammatory and antioxidant properties, which can help combat oxidative stress and reduce inflammation in the body.
Badi (or Bori) are sun-dried dumplings made from lentil paste, typically urad dal. They add a unique crunchy-yet-soft texture and protein to the curry. You can find them in most Indian grocery stores or online.
Mustard paste can turn bitter if it's overcooked or boiled at a high temperature. It's crucial to add the paste towards the end and simmer it on low heat for only 2-3 minutes. Soaking the mustard seeds well before grinding also helps reduce bitterness.
While mustard oil provides the authentic, pungent flavor characteristic of Odia cuisine, you can substitute it with any neutral vegetable oil like sunflower or canola oil. The taste will be milder but still enjoyable.
Yes, Bairi Tarkari is a very healthy dish. It's packed with various vegetables, providing fiber, vitamins, and minerals. The lentil badi adds plant-based protein, and mustard seeds have anti-inflammatory properties. It's a well-balanced, wholesome meal.
One serving of Bairi Tarkari (approximately 275g) contains around 220-250 calories. The exact count depends on the amount of oil and the specific vegetables used, making it a relatively low-calorie main dish.
Store leftover Bairi Tarkari in an airtight container in the refrigerator for up to 2 days. The badi will continue to soften, and the flavors will deepen. Reheat gently on the stovetop or in the microwave before serving.