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A simple and comforting Odia curry made with tender raw bananas and potatoes, simmered in a light, fragrant gravy of onion, tomato, and spices. A wholesome dish that pairs perfectly with steamed rice.
For 4 servings
Prepare the Vegetables
Shallow Fry the Vegetables
Prepare the Tempering and Masala Base
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A simple and comforting Odia curry made with tender raw bananas and potatoes, simmered in a light, fragrant gravy of onion, tomato, and spices. A wholesome dish that pairs perfectly with steamed rice.
This odia recipe takes 45 minutes to prepare and yields 4 servings. At 280.71 calories per serving with 4.4g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Aromatics and Spices
Simmer the Curry
Finish and Serve
Add 2-3 tablespoons of coconut paste or a splash of coconut milk towards the end of cooking for a richer, creamier gravy.
Omit the onion and ginger-garlic paste. Increase the amount of tomatoes and add a pinch of asafoetida (hing) to the tempering for a flavorful alternative.
You can add other vegetables like drumsticks (sajana chhuin) or broad beans (simba) along with the potatoes and bananas for added texture and nutrition.
Increase the number of green chilies or add a teaspoon of freshly ground black pepper along with the garam masala for an extra kick.
Raw bananas are rich in resistant starch, which acts as a prebiotic, feeding the beneficial bacteria in your gut and promoting a healthy digestive system.
Both raw bananas and potatoes provide a good amount of dietary fiber, which aids in digestion, prevents constipation, and helps in maintaining a healthy weight by promoting a feeling of fullness.
This curry is a good source of potassium from both bananas and potatoes. Potassium is an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
As a completely plant-based dish, it provides essential vitamins and minerals without any cholesterol, making it a heart-healthy choice for a balanced meal.
A single serving of Kancha Kadali Tarkari contains approximately 300-350 calories, depending on the amount of oil and the size of the vegetables used. It's a moderately caloric dish that is quite filling.
Yes, it is a healthy dish. Raw bananas are an excellent source of resistant starch and dietary fiber, which are beneficial for gut health and digestion. Potatoes provide energy and potassium. It's a wholesome, plant-based curry.
Pancha Phutana is a whole spice blend from Eastern India, containing equal parts of fenugreek, nigella, cumin, mustard, and fennel seeds. If you can't find it, you can make your own or use 1/2 tsp mustard seeds and 1/2 tsp cumin seeds as a basic substitute, though the flavor will be different.
Raw bananas contain enzymes that react with oxygen, causing them to oxidize and turn brown or black, similar to apples. To prevent this, immerse the chopped banana pieces in a bowl of water immediately after cutting.
Absolutely. For a 'satvik' or no onion/garlic version, simply skip them. You can add a pinch of asafoetida (hing) to the hot oil during tempering to add a savory depth of flavor.
Leftover Kancha Kadali Tarkari can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly on the stovetop or in the microwave before serving. The gravy may thicken upon refrigeration; add a splash of water while reheating if needed.