A delicious and traditional Odia dish made with ripe Barakoli (a type of wild fig), slow-cooked with jaggery and aromatic spices. This sweet, tangy, and mildly spicy curry pairs perfectly with steamed rice.
Pachila Barakoli Khata
Ripe Barakoli Curry (Pachila Barakoli Tarkari)A traditional Odia dish made with ripe Barakoli, Pancha Phutana, spices, and jaggery, cooked in mustard oil for a sweet-spicy flavor. Best enjoyed with steamed rice or roti!
Ingredients
Spices & Seasonings:
- 2 teaspoon Pancha Phutana (a blend of mustard seeds, cumin, fenugreek, fennel, and nigella seeds)
- 2 teaspoon dried red chili
- ½ teaspoon cumin powder
- 1 teaspoon red chili powder
- 2 teaspoon fenugreek seeds
- 2 teaspoon fennel seed
- 3 teaspoon mustard sedd
- Salt to taste
Other Ingredients:
- ½ Kg Ripe Barakoli (washed and cut)
- 2 tablespoons oil (mustard oil for authentic flavor)
- 100 gram jaggery
- A few curry leaves
- ½ cup water
Instructions
Preparing the Ingredients
- Wash the ripe Barakoli thoroughly and set aside.
- Measure all the spices and keep them ready for cooking.
Tempering the Spices
- Heat 2 tablespoons mustard oil in a pan or kadhai.
- Once the oil is hot, add Pancha Phutana and let it splutter.
- Add dried red chili and curry leaves for extra aroma.
Fry the Seeds:
- In a dry pan, lightly roast fenugreek seeds, fennel seeds, and mustard seeds separately until fragrant. Be careful not to burn them.
Grind the Seeds:
- Once roasted, let them cool down and then grind them into a fine Masala powder. You can use a mortar and pestle or a spice grinder.
Cooking the Barakoli
- Add the washed Barakoli to the pan and sauté for 2-3 minutes on low-medium heat.
- Sprinkle turmeric powder, cumin powder, red chili powder and rosted Masala powder
- Mix well and let it cook for another 2 minutes, allowing the spices to blend in.
Adding Jaggery & Water
- Add jaggery and salt as per taste.
- Pour in ½ cup water and stir everything well.
- Cover the pan and let it simmer for 5-7 minutes until the water evaporates and the flavors are well absorbed.
Finishing Touches
- Once the Barakoli is soft and coated in the thick masala, turn off the heat.
- Serve hot with steamed rice or roti.
Notes
✅ For extra tanginess, you can add a few drops of tamarind juice.
✅ For a richer taste, add a little grated coconut before serving.
✅ If you like it spicier, increase the red chili powder or add green chilies while sautéing.
✅ For a more traditional Odia flavor, always use mustard oil for cooking.
✅ For a richer taste, add a little grated coconut before serving.
✅ If you like it spicier, increase the red chili powder or add green chilies while sautéing.
✅ For a more traditional Odia flavor, always use mustard oil for cooking.
Barakoli Besara – Ripe Barakoli Cooked in Mustard Gravy
Ingredients:
- 1 cup ripe Barakoli (washed & cut)
- 2 tbsp white mustard seeds
- 1 tsp Pancha Phutana
- A few curry leaves
- 1 dried red chili (broken)
- ½ tsp turmeric powder
- ½ tsp cumin powder
- ½ tsp red chili powder
- Salt to taste
- 1 tbsp jaggery (optional)
- 2 tbsp mustard oil
- ½ cup water
Instructions:
1️⃣ Soak white mustard seeds in water for 10 minutes, then grind into a fine paste.
2️⃣ Heat mustard oil in a pan, add Pancha Phutana, red chili, and curry leaves. Let it splutter.
3️⃣ Add Barakoli, sauté for a few minutes.
4️⃣ Sprinkle turmeric, cumin, and red chili powder. Stir well.
5️⃣ Pour in the mustard paste, add salt and water. Simmer until the Barakoli softens.
6️⃣ Add jaggery if you like a mild sweetness.
7️⃣ Serve hot with steamed rice.
A perfect blend of mustard flavor with the sweetness of ripe 😊
