Bhanda Tarkari

Name: Bhanda Tarkari
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: odia
Ingredients: 300 g hyacinth beans (tender pods, strings removed, cut into 1-inch pieces); 1 pcs potato (medium, peeled and cubed); 2 tsp mustard oil; 1 tsp panch phoron; 2 pcs dried red chili (broken in half); 1 pcs onion (medium, finely sliced); 1 tsp ginger-garlic paste; 1 pcs tomato (medium, chopped); 1 pinch turmeric powder; 1 tsp cumin powder; 1 tsp coriander powder; 1 pinch hot red chili powder; 0.5 tsp salt; 120 ml water (for cooking); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(38)

TASTE SCORE

7/10

A rustic and mildly spiced Odia curry made with tender hyacinth beans (bhanda/simba) simmered with potatoes in a fragrant ginger-cumin gravy. This comforting dish pairs beautifully with steamed rice and dal for a wholesome everyday meal.

PREP

15m

COOK

25m

SERVES

1 KATORI

116 cal

SERVINGS

METHOD · 5 STEPS

boil · ~6 min
Parboil the beans and potatoes.
Bring a pot of water to a boil. Add the hyacinth bean pieces and potato cubes with a pinch of salt. Cook until just tender but still firm, about 5-6 minutes. Drain and set aside.
TIPDon't overcook the beans — they should retain a slight crunch before going into the gravy.
temper · ~6 min
Make the tempering.
1.Heat mustard oil in a kadhai over medium heat until it reaches smoking point. Lower the heat.
2.Add panch phoron and dried red chilies. Let the spices crackle and sizzle for about 30 seconds.
3.Add sliced onions and sauté until translucent with golden edges, about 4-5 minutes.
TIPLet the mustard oil smoke briefly — this removes the raw pungency and brings out its earthy aroma.
saute · ~7 min
Build the aromatic gravy base.
1.Add ginger-garlic paste to the pan and sauté until the raw smell disappears, about 1 minute.
2.Add chopped tomatoes, turmeric powder, cumin powder, coriander powder, and red chili powder.
3.Cook the masala, stirring frequently, until the tomatoes soften and the oil begins to separate from the spices, about 5-6 minutes.
TIPLook for oil specks appearing around the edges — that's your cue the masala is cooked through.
simmer · ~10 min
Combine everything and finish the curry.
1.Add the parboiled beans and potatoes to the masala. Sprinkle in the remaining salt.
2.Stir gently to coat the vegetables evenly with the spice mixture.
3.Pour in the water, stir once, and bring to a gentle simmer. Cover and cook for 8-10 minutes until the vegetables absorb the flavors and the curry reaches a semi-dry consistency.
garnish
Garnish with fresh coriander leaves and serve hot.
Turn off the heat. Scatter chopped coriander leaves over the bhanda tarkari. Rest for a couple of minutes before serving.
TIPA drizzle of raw mustard oil just before serving adds an authentic Odia touch.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Do not overcook hyacinth beans during parboiling — they should retain a slight bite.
2
Let the mustard oil reach its smoking point to mellow its pungency and unlock nutty notes.
3
Watch for oil separating from the masala — that's the sign the gravy base is ready.
4
Cut potatoes into uniform cubes so they cook evenly with the beans.
5
For a thicker gravy, mash a few beans and potatoes against the pan before adding water.
6
This curry thickens as it sits; add a splash of warm water when reheating if needed.

RECIPE VARIATIONS