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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
Shape and Fry the Baras
Prepare the Curry Base (Tarkari)
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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.
This odia recipe takes 60 minutes to prepare and yields 4 servings. At 503.5 calories per serving with 6.54g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Simmer the Gravy
Combine, Finish, and Serve
Include other vegetables like green peas, carrots, or cauliflower florets along with the potatoes for a more nutritious curry.
For a creamier and richer gravy, add 1-2 tablespoons of cashew paste or coconut milk along with the tomato puree.
For a satvik version, omit the onions and ginger-garlic paste. You can add a pinch of asafoetida (hing) to the tempering for flavor.
Increase the number of green chilies in the bara mixture and add a slit green chili to the gravy for extra heat.
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.
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.
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.
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.
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.
Nadia Bara Tarkari is a traditional, homemade dish that is rich in flavor and energy. While it contains beneficial spices and plant-based ingredients, it is also high in calories and fat due to the deep-fried baras and coconut. It is best enjoyed in moderation as part of a balanced diet.
Yes, for a lower-fat version, you can bake the baras. Arrange them on a baking sheet, brush lightly with oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway through, until golden and crisp. Note that the texture will be less crunchy and more like a baked cutlet compared to the fried version.
The consistency depends on the moisture in your coconut. If the mixture is too dry and not holding together, add a teaspoon of water at a time until it binds. If it's too wet, add a tablespoon of rice flour or besan to absorb the excess moisture.
For best results, store the fried baras and the potato gravy in separate airtight containers in the refrigerator for up to 2 days. When ready to eat, reheat the gravy until simmering and then add the baras, cooking for 2-3 minutes before serving.
Yes, this recipe is naturally vegan and dairy-free as it does not use any animal products.