Loading...
A classic Odia curry where tender drumsticks and soft potatoes are simmered in a pungent mustard and garlic gravy. This authentic tarkari is a comforting and flavorful main dish, best enjoyed with steamed rice.
Prepare the Mustard Paste (Besara)
Sauté the Vegetables
Prepare the Gravy Base
A light and soupy Odia curry made with bottle gourd and potatoes. This comforting, home-style dish is subtly spiced and perfect with steamed rice for a wholesome, everyday meal.
A rustic and spicy Odia delicacy, this dish features tender chicken liver slow-cooked in a thick, aromatic masala of onions, tomatoes, and traditional spices. The 'kassa' or slow-sautéing process develops a deep, rich flavor, making it a beloved dish best enjoyed with steamed rice or roti.
A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
A rustic and hearty mutton curry from Odisha, where tender meat is slow-cooked with raw bananas and potatoes in a light, flavorful gravy. It's a unique combination that's both comforting and delicious.
A classic Odia curry where tender drumsticks and soft potatoes are simmered in a pungent mustard and garlic gravy. This authentic tarkari is a comforting and flavorful main dish, best enjoyed with steamed rice.
This odia recipe takes 45 minutes to prepare and yields 4 servings. At 250.51 calories per serving with 5.99g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer the Curry
Garnish and Serve
Add 8-10 pre-fried 'badi' (sun-dried lentil dumplings) to the curry along with the water and let them simmer with the vegetables to soak up the flavors.
You can include other vegetables like cubed brinjal (eggplant) or pumpkin. Fry them along with the potatoes and add them to the curry.
For a slightly richer and less pungent gravy, add 1 tablespoon of soaked poppy seeds (posto) while grinding the mustard paste.
Drumsticks (Moringa) are a powerhouse of nutrients, including Vitamin C, Vitamin A, iron, and calcium, which help boost immunity and support bone health.
The presence of curcumin in turmeric and beneficial compounds in mustard seeds and oil gives this dish strong anti-inflammatory properties, which can help reduce inflammation in the body.
Spices like cumin seeds and garlic used in the paste are known to stimulate digestive enzymes, promoting better digestion and gut health.
Mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for cardiovascular health when consumed as part of a balanced diet.
Yes, it is a relatively healthy dish. Drumsticks (Sajana Chuin) are rich in vitamins and minerals, while mustard seeds and turmeric offer anti-inflammatory benefits. Using mustard oil in moderation provides healthy fats. It's a balanced vegetable curry, especially when eaten with rice.
One serving of Sajana Chuin Aloo Tarkari contains approximately 220-240 calories, primarily from the potatoes and mustard oil. This estimate does not include rice or any accompaniments.
The most common reason for bitterness is overcooking the mustard paste. The 'besara' paste should only be sautéed for 1-2 minutes on low-medium heat before adding water. Cooking it longer releases bitter oils from the mustard seeds.
Sajana Chuin is the Odia name for drumsticks, the long, slender seed pods of the Moringa oleifera tree. They have a unique flavor and become tender and fleshy when cooked.
While you can use a neutral vegetable oil, mustard oil is highly recommended for authenticity. It provides a unique pungent flavor and aroma that is characteristic of Odia and Bengali cuisine.
Leftover curry 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 flavors often deepen overnight.