Nadia Bara Tarkari
A classic dish from Odisha where crispy, savory coconut fritters are simmered in a lightly spiced potato and tomato-based gravy. It's a comforting and unique curry that pairs perfectly with steamed rice.
For 4 servings
Prepare the Nadia Bara Mixture
- In a large mixing bowl, combine the grated coconut, rice flour, besan, finely chopped small onion, green chilies, grated ginger, 0.5 tsp cumin seeds, 0.25 tsp turmeric powder, and 0.5 tsp salt.
- Mix all ingredients thoroughly with your hands. The moisture from the fresh coconut should be sufficient to bind the mixture into a thick, coarse dough. Avoid adding any water.
Shape and Fry the Baras
- Divide the mixture into 12-14 equal portions. Roll each portion into a ball and then flatten it slightly to form a small patty or 'bara'.
- Heat vegetable oil for deep frying in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a tiny piece of the mixture; it should sizzle and rise to the surface immediately.
- Carefully slide 4-5 baras into the hot oil, ensuring not to overcrowd the pan.
- Fry for 4-5 minutes, flipping occasionally, until they are deep golden brown and crisp on all sides.
- Remove the fried baras with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Set aside.
Prepare the Curry Base (Tarkari)
- In a separate large pan or kadai, heat the mustard oil over medium heat until it is slightly smoking. This helps mellow its pungent flavor.
- Reduce the heat slightly and add the bay leaf and 0.5 tsp cumin seeds. Allow them to splutter for about 30 seconds.
- Add the large chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Cook the Masala
- Add the ginger-garlic paste and cook for about a minute until the raw aroma disappears.
- Stir in the tomato puree. Then, add the spice powders: 0.5 tsp turmeric powder, red chili powder, cumin powder, and coriander powder.
- Mix well and cook the masala on medium-low heat for 6-8 minutes, stirring occasionally. Continue cooking until the masala thickens and you see oil separating at the edges.
Simmer the Gravy
- Add the cubed potatoes and 1 tsp of salt to the pan. Sauté for 2 minutes, ensuring the potatoes are well-coated with the masala.
- Pour in 3 cups of water and stir everything together. Bring the mixture to a rolling boil.
- Once boiling, reduce the heat to low, cover the pan with a lid, and let the curry simmer for 12-15 minutes, or until the potatoes are fork-tender.
Combine, Finish, and Serve
- Once the potatoes are fully cooked and the gravy has reached your desired consistency, gently slide the fried nadia baras into the simmering gravy.
- Sprinkle the garam masala powder over the top.
- Allow it to simmer for just 2-3 minutes. This is enough time for the baras to absorb the flavors without becoming soggy.
- Turn off the heat and garnish with freshly chopped coriander leaves.
- Serve hot with steamed rice or roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use freshly grated coconut for the best texture and moisture in the baras. Desiccated coconut will not work well.
- 2Do not over-soak the baras in the gravy. Add them just before serving to maintain their delightful crisp-on-the-outside, soft-on-the-inside texture.
- 3Heating the mustard oil until it's lightly smoking is a traditional technique to reduce its pungency, resulting in a better-tasting curry.
- 4If the gravy becomes too thick while simmering, you can add a splash of hot water to adjust the consistency.
- 5The baras can be made ahead of time and stored in an airtight container. Add them to the freshly made hot gravy when you are ready to eat.
Adapt it for your goals.
Add Vegetables
Include other vegetables like green peas, carrots, or cauliflower florets along with the potatoes for a more nutritious curry.
Richer GravyRicher Gravy
For a creamier and richer gravy, add 1-2 tablespoons of cashew paste or coconut milk along with the tomato puree.
No Onion/Garlic VersionNo Onion/Garlic Version
For a satvik version, omit the onions and ginger-garlic paste. You can add a pinch of asafoetida (hing) to the tempering for flavor.
Spicier VersionSpicier Version
Increase the number of green chilies in the bara mixture and add a slit green chili to the gravy for extra heat.
Why this is on our healthy list.
Source of Healthy Fats
Fresh coconut is a key ingredient, providing medium-chain triglycerides (MCTs), a type of fat that is easily digestible and can be a quick source of energy for the body.
Energy Boosting
With a combination of complex carbohydrates from potatoes and rice flour, and fats from coconut and oil, this dish is a significant source of energy, making it a very satisfying and fulfilling meal.
Rich in Antioxidants
The curry is flavored with a blend of spices like turmeric, cumin, and coriander, along with aromatics like ginger, which are all known for their potent antioxidant and anti-inflammatory properties.
Plant-Based Goodness
This dish is entirely plant-based, providing dietary fiber from vegetables and a modest amount of protein from besan (chickpea flour), contributing to a balanced vegetarian or vegan diet.
Frequently asked questions
One serving of Nadia Bara Tarkari contains approximately 525-575 calories. This is an estimate and can vary based on the amount of oil absorbed during frying and the specific ingredients used.