Sajana Chuin Aloo Tarkari
A rustic, comforting Odia-style curry featuring tender drumsticks and soft potatoes simmered in a light, fragrant mustard-based gravy. This simple homestyle tarkari pairs beautifully with steamed rice for a wholesome weekday lunch.
For 4 servings
- prep · ~10 min
Make the mustard-garlic paste.
1.Soak 1 tsp mustard seeds in 2 tbsp warm water for 10 minutes.2.Drain and grind with 5 garlic cloves and a splash of water to make a smooth paste.TIPThe mustard paste should be sharp but not bitter — don't use hot water. - pressure cook · ~10 min
Pressure cook the drumsticks and potatoes.
1.Place cut drumsticks and cubed potatoes in the pressure cooker.2.Add a pinch of turmeric and 1 cup water.3.Close the lid and cook on medium flame for 2 whistles.4.Release pressure naturally and set aside.TIPAvoid over-pressure-cooking — the drumsticks should hold their shape. - temper · ~2 min
Temper the spices.
1.Heat 2 tsp mustard oil in a heavy pan until it smokes lightly.2.Cool slightly, then add 1 tsp cumin seeds and 2 broken dried red chilies.3.Let them sizzle and turn fragrant (20 seconds).TIPLetting the mustard oil smoke first removes its raw pungency. - saute · ~10 min
Build the masala base.
1.Add chopped onion and sauté until soft and translucent (3-4 minutes).2.Pour in the mustard-garlic paste and stir vigorously for 30 seconds.3.Add tomato puree, a pinch of turmeric powder, and a pinch of red chili powder.4.Cook until the tomatoes break down and oil starts to separate (5-6 minutes).TIPStir the mustard paste immediately and vigorously to prevent sputtering. - simmer · ~10 min
Simmer the curry.
1.Gently slide in the pressure-cooked drumsticks and potatoes along with their cooking liquid.2.Add 0.25 tsp salt and 0.5 cup more water if needed.3.Bring to a gentle boil, then reduce heat and simmer for 8-10 minutes so flavors meld.TIPThe gravy should be thin and brothy — don't simmer it down too much. - garnish · ~2 min
Finish and serve hot.
Check salt, turn off the heat, and let it rest for 2 minutes. Serve hot with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak mustard seeds in warm water before grinding to reduce bitterness and ensure a smooth paste.
- 2Let mustard oil smoke until it just begins to shimmer, then cool slightly before tempering to mellow its pungency.
- 3Stir the mustard-garlic paste vigorously as soon as it hits the pan to prevent it from clumping or sputtering.
- 4Pressure-cook drumsticks for exactly 2 whistles — overcooking makes them mushy and difficult to eat.
- 5Keep the gravy thin and brothy; this tarkari is meant to be soupy, not thick or dry.
- 6For best flavor, let the curry rest for 2 minutes off heat before serving so the mustard aroma melds.
Adapt it for your goals.
Vegan
This recipe is already vegan — simply ensure you use vegan-friendly salt. Serve with rice or roti for a plant-based meal.
low oilLow-oil
Reduce mustard oil to 1 tsp and dry-roast cumin seeds before adding a splash of water to sauté the onion. The flavor will be lighter but still aromatic.
with coconutWith coconut
Add 2 tbsp fresh grated coconut along with the tomato puree for a subtle sweetness that balances the mustard heat — a common coastal Odia variation.
no pressure cookerNo-pressure-cooker
Boil drumsticks and potatoes in a covered pan with 1.5 cups water until tender (about 15-20 minutes), then proceed with the masala. Adjust water as needed.
Why this is on our healthy list.
Rich in Dietary Fiber
Drumsticks and potatoes provide fiber that supports digestion and helps maintain steady energy levels.
High in Vitamin C
Drumsticks are a good source of vitamin C, which supports immune health and collagen production.
Low in Calories
This light, broth-based curry is naturally low in calories and free of heavy cream or coconut milk, making it a waistline-friendly meal.
Contains Anti-inflammatory Spices
Mustard seeds, turmeric, and cumin are known for their anti-inflammatory properties, which may support joint and overall health.
Frequently asked questions
Yes, frozen drumsticks work well. Thaw them first and reduce pressure-cooking time to 1 whistle to avoid them turning mushy.
