Bhanda Tarkari
A simple and flavorful taro root curry from Odisha, cooked in a tangy tomato and onion gravy with traditional spices. This comforting homestyle dish pairs perfectly with steamed rice or rotis.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Taro Root
- b.Wash the taro root thoroughly under running water. Pressure cook for 2-3 whistles or boil in a pot for 15-20 minutes until fork-tender but not mushy.
- c.Drain the water and let the taro cool completely. Once cool, peel the skin and cut the taro into 1-inch cubes. Set aside.
- 2
Step 2
- a.Create the Masala Base
- b.Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it's slightly smoking.
- c.Reduce the heat and add the panch phoron, bay leaf, and dried red chilies. Allow them to splutter for about 30 seconds to release their aromas.
- d.Add the finely chopped onions and sauté for 5-7 minutes until they become soft and translucent.
- e.Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.
- 3
Step 3
- a.Cook the Spices and Tomato
- b.Add the tomato puree to the pan. Cook for 2-3 minutes, stirring occasionally.
- c.Add all the dry spice powders: turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix everything well.
- d.Sauté this masala mixture on medium-low heat for 5-7 minutes, stirring frequently, until it thickens and you see oil separating from the sides.
- 4
Step 4
- a.Combine and Simmer the Curry
- b.Add the boiled taro root cubes to the cooked masala. Gently toss to coat the taro pieces evenly without breaking them.
- c.Pour in 1.5 cups of warm water and stir gently. Bring the curry to a boil over medium-high heat.
- d.Once it starts boiling, reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the taro to absorb the flavors of the gravy.
- 5
Step 5
- a.Finish and Serve
- b.Uncover the pan and check the consistency. If it's too thick, add a little more warm water.
- c.Sprinkle the garam masala powder over the curry and give it a final gentle stir.
- d.Garnish with freshly chopped coriander leaves. Serve hot with steamed rice or rotis.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a better texture, you can shallow fry the boiled taro cubes in 1 tbsp of oil until light golden before adding them to the masala. This prevents them from becoming mushy.
- 2Using mustard oil provides the most authentic Odia flavor, but any neutral vegetable oil can be used as a substitute.
- 3Be careful not to over-boil the taro root, as it can become very mushy and fall apart in the curry.
- 4Ensure the panch phoron splutters well in the hot oil to release its full, complex aroma, which is key to the dish's flavor profile.
Adapt it for your goals.
With Potatoes
Add 1-2 cubed potatoes along with the taro root for a heartier and more familiar texture in the curry.
Creamier GravyCreamier Gravy
For a richer, creamier gravy, add 2 tablespoons of cashew paste or coconut milk towards the end of cooking and simmer for a few minutes.
Tangier VersionTangier Version
Add 1 teaspoon of amchur (dried mango powder) along with the other spice powders for a more pronounced tangy flavor.
With BesanWith Besan
To thicken the gravy and add a nutty flavor, make a slurry of 1 tablespoon besan (gram flour) with water and add it to the curry, cooking for a few minutes until the raw taste is gone.
Why this is on our healthy list.
Rich in Dietary Fiber
Taro root is an excellent source of dietary fiber, which aids in digestion, helps maintain bowel regularity, and contributes to a feeling of fullness, supporting weight management.
Good for Gut Health
The resistant starch in taro root acts as a prebiotic, feeding the beneficial bacteria in your gut. A healthy gut microbiome is linked to improved digestion and overall immunity.
Packed with Antioxidants
The spices used in this curry, such as turmeric, cumin, and coriander, are rich in antioxidants that help combat oxidative stress and inflammation in the body.
Energy-Boosting Complex Carbs
Taro root provides complex carbohydrates that offer a sustained release of energy, making this dish both satisfying and energizing without causing sharp spikes in blood sugar.
Frequently asked questions
Yes, it's a nutritious dish. Taro root is a good source of dietary fiber, vitamins, and minerals. The use of various spices also offers anti-inflammatory benefits, making it a wholesome, plant-based meal.