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Showing posts with label odia tarkari. Show all posts
Showing posts with label odia tarkari. Show all posts

Wednesday, October 15, 2014

Chuin-Saru-Baigana Tarkari (Drumstick-Taro-Eggplant curry)

Drumstick curry is a very popular dish is every odia household. But every lady has a different way of cooking this traditional favorite. The taste varies according to the quantity of masala paste and vegetables used. Some prefer to thoroughly fry the veggies before adding it to boiling water salt and turmeric water while others add the raw veggies itself. While I usually make one with drumsticks-potato-badi and a thick mustard-garlic paste, this time I tried a more watery variation by keeping the quantity of mustard low and adding eggplant and arbi/taro to the curry.

Read on for the recipe -

Preparation Time - 20-25 mins

Ingredients -

  • 4 drumsticks ( cut into 2 inch long pieces)
  • 1 cup eggplant cubes
  • 1/2 cup arbi/saru/taro cubes
  • 1 large potato (cubed)
  • 1 large tomato (finely chopped)
  • 1 dried mango slice (ambula)
  • 1 medium  onion (finely chopped)
  • 6-7 garlic flakes
  • 2 tsp mustard seeds
  • 2 tsp cumin seeds
  • 2 red chili
  • 1 green chili
  • 1 tsp pancha phutana
  • 1 tsp turmeric
  • 2 tsp mustard oil
  • salt to taste

Preparation - Grind the mustard, cumin, red chili and half of the garlic flakes into a smooth paste. Dilute the paste with 3 cups water.

Soak the ambula in 1/2 cup hot water.

Cooking - Heat a wok. Carefully drain off the diluted mustard paste into the wok leaving the solids behind. Bring to a boil. Add turmeric and salt along with all the veggies. Cover with a lid and cook till the veggies are soft.

Heat the oil in another wok. Add the panch-phutana, crushed garlic flakes and green chili. As the garlic starts to brown, add the chopped onion.

Fry till the edges start to turn red. Then add the chopped tomato and cover with a lid for 1-2 mins. Open lid and crush the tomatoes with a spatula. Add the cooked veggies along with the residual liquid. Also add the dried mango/ambula along with the water in which it was soaking. Adjust salt.

Bring to boil and let simmer for 4-5 mins. Switch off the flame.

Serve with white rice, dal and some vegetable fry.

Click here for another version (HERE).

Friday, August 8, 2014

Soya Badi Jholo (Vegetarian Mutton Curry)

Sometime during my school years, soya nuggets or 'soya badi' as we call them in Odisha, began to make an apperance during the meal times. At first they seemed rubbery and had an yucky flavour. Almost all the kids hated them. But gradually people mastered the art of cooking this 'protein rich' ingredient (or maybe our taste buds got acclimatized to it) and it became very popular as vegetarian mutton. In those days, large families with limited income often added some soya badi to their Sunday mutton curry. With a texture that closely mimics mutton ( of course when both have been cooked thoroughly ) and a rather sponge like ability to soak/imbibe the flavour of whatever is cooked alongside, it became an overnight hit with the mutton loving Odia folks. Such was its popularity that it even began to show up at wedding banquets.

Those were the long gone days of sit-down dinners and one had to wait for one or two batches to finish eating before one could expect to find a place to sit down. Disposable incomes were low and so were the spending habits of people. It was sometime around this time that both chinese cuisine and IT appeared on the horizon. And both have since then revolutionized our lives. Maybe it was this indo-chinese food phenomenon that diverted one from the humble soyabean. Suddenly the curry of choice was the either a manchurian or something that that been 'chilli-fied' (read marinated and/or stir-fried with a mix of chinese sauces). But soyabean has finally staged a comeback after lying low for a couple of years. One finds it added to salads, tikkis, curries, biryani and even some desserts these days.

But the recipe that I will be sharing today is the time tested version that my mom used to cook. In Odisha you will find that it is prepared in the typical manner of a mutton curry. Read on for more -

Preparation Time - 20 mins

Ingredients -

  • 1 1/2 cup soya nuggets
  • 1 medium sized potato
  • 1 medium sized onion
  • 6-7 garlic cloves
  • 1 inch ginger
  • 1 small tomato
  • 1 dry red chili
  • 2 green cardamom
  • 2 cloves
  • 1 inch cinnamon
  • 1 small bay leaf
  • a small bit of a black cardamom
  • 1/2 tsp meat masala
  • 1/2 tsp red chili powder
  • 1/3 tsp turmeric
  • 4 tsp oil
  • salt to taste
  • 2 pinch garam masala

Preparation - Roughly chop onion, ginger and garlic. Transfer to a mixer jar along with the broken red chili and buzz for 1 sec to get a very coarse paste ( you should be able to make out each ingredient ).

Soak the soyabeans in 4-5 cups hot water for half an hour. Remove from hot water and wash under running water. Squeeze out the water and once again wash it under running water. Repeat 2-3 times.

Cooking - Heat oil in a pressure cooker. Add all the wholes spices and fry for 5-6 secs till they start to give out a fragrance.

Add the onion paste and fry till it turns reddish (use low flame with regular stirring else it will burn). Add the
tomato and cook for 2-3 mins till it softens.

Add the powdered masalas (except garam masala) and salt at this stage and fry for 1 min. Add the soaked (and thoroughy squeezed soya nuggets) along with the diced potato to the cooker. Stir fry on medium flame for 3-4 mins.

Add 2 1/2 - 3 cups hot water, adjust salt, sprinkle garam masala and close the lid of the cooker. Cook for 1-2 whistles on medium flame. Remove from flame and allow to stand aside till steam escapes.

Serve hot with white rice, roti or parantha.

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