Bairi Tarkari
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.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Spice Paste
- b.Soak the black mustard seeds and cumin seeds in 1/4 cup of warm water for 20-30 minutes. This step is crucial for a smooth paste and reduces bitterness.
- c.Drain the soaked seeds and transfer them to a grinder jar. Add the garlic cloves, green chillies, and 3 tablespoons of fresh water.
- d.Grind to a very fine, smooth paste. Set aside.
- 2
Step 2
- a.Fry Badi and Sauté Vegetables
- b.Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it is fragrant and slightly smoking.
- c.Add the urad dal badi and shallow-fry for 1-2 minutes, stirring constantly, until they turn golden brown and crisp. Remove with a slotted spoon and set aside.
- d.In the same oil, add the panch phoron and dried red chillies. Allow them to crackle for about 30 seconds to release their aroma.
- e.Add all the chopped vegetables (potato, pumpkin, brinjal, raw banana). Sauté for 5-7 minutes until the vegetables are lightly browned at the edges.
- f.Stir in the turmeric powder and salt, mixing well to coat all the vegetables.
- 3
Step 3
- a.Simmer the Curry
- b.Pour in 600ml (about 2.5 cups) of water and bring the mixture to a rolling boil.
- c.Reduce the heat to medium-low, cover the pan, and let the vegetables simmer for 10-12 minutes, or until they are about 80% cooked and tender when pierced with a fork.
- d.Gently stir in the prepared mustard paste. Simmer on low heat for exactly 2-3 minutes. Do not overcook or boil vigorously after adding the paste, as it can make the gravy bitter.
- 4
Step 4
- a.Add Badi and Finish
- b.Add the fried badi to the simmering curry.
- c.Cover and cook for another 4-5 minutes on low heat. This allows the badi to soften and absorb the flavors of the gravy.
- d.Check the consistency. If the gravy is too thick for your liking, add a splash of hot water. Adjust salt if necessary.
- e.Turn off the heat and garnish with freshly chopped coriander leaves.
- 5
Step 5
- a.Rest and Serve
- b.Let the curry rest for 5-10 minutes before serving to allow the flavors to meld together.
- c.Serve Bairi Tarkari hot with steamed rice for an authentic Odia meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use mustard oil. Heat it until it's slightly smoking to mellow its pungent flavor.
- 2Soaking the mustard seeds is crucial for a smooth paste and to minimize bitterness.
- 3Never overcook the curry after adding the mustard paste. A quick simmer of 2-3 minutes on low heat is sufficient.
- 4To prevent raw banana and brinjal from browning, keep them in a bowl of water after chopping until you are ready to add them to the pan.
- 5Using freshly ground mustard paste is key. Avoid using store-bought mustard paste for the best taste.
Adapt it for your goals.
Vegetable Addition
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.
Add TanginessAdd Tanginess
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.
No Garlic VersionNo Garlic Version
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.
Why this is on our healthy list.
Rich in Fiber
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.
Plant-Based Protein
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.
Anti-inflammatory Properties
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.
Frequently asked questions
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.