Bhanda Tarkari

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.

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