Alu Baigana Chuin Badhi Besara is a traditional Odia dish that is perfect for a summer meal. Made with fresh vegetables and a flavorful spice paste, this dish is not only delicious but also packed with nutrients.
To start, dice four potatoes, chop four drumsticks, and cut two brinjals lengthwise. You will also need Biri Badhi (a type of lentil dumpling), mustard seeds, cumin seeds, ginger, garlic, dry red chilies, turmeric powder, salt, water, and oil.
Next, grind mustard seeds, cumin seeds, ginger, garlic, and dry red chilies into a smooth paste using a sil batta or a mixer grinder.
Heat oil in a kadhai over medium heat and add pancha phutana (a blend of five spices commonly used in Odia cuisine) until it crackles. Then, add the diced potatoes and chopped drumsticks and fry them until they turn golden brown. Add chopped tomatoes and stir few minutes. Add the mustard-cumin paste and sauté until the raw smell disappears. Pour in two glasses of water, cover the kadhai with a lid, and let it come to a boil.
Add the cut brinjals and Biri Badhi and mix well. Add salt to taste, cover the kadhai with a lid again, and let it boil for a few more minutes until the vegetables are cooked and the liquid has reduced to form a thick gravy.
This dish is perfect for a summery meal as it is light and flavorful. Serve it hot with steamed rice or chapatis. Biri Badhi can be substituted with any other type of badhi as per your preference, and you can adjust the amount of water to get your desired consistency of gravy.
Alu Baigana Chuin Bandhi Besara is not only a delicious dish, but it is also a great way to incorporate fresh vegetables into your diet. The combination of flavors and spices makes it a perfect meal for any occasion.
Alu Baigana Chuin Bandhi Besara
Ingredients
- 4 potatoes, diced
- 4 drumsticks, chopped
- 2 brinjals, cut lengthwise
- 1 Tomato choped
- Biri Badhi (as needed)
- 1 tablespoon mustard seeds
- 1 tablespoon cumin seeds
- 1/2 Inch ginger
- 2 Dry Red Chilies
- 1 tablespoon turmeric powder
- Salt (to taste)
- Water (as needed)
- Oil (as needed)
Instructions
- Grind mustard seeds, cumin seeds,Red Chilies. ginger, and garlic into a smooth paste using a sil batta (traditional grinding stone) or a mixer grinder.
- Wash and chop all the vegetables. Keep them aside.
- Heat oil in a kadhai (wok) over medium heat.
- Once the oil is hot, add pancha phutana (a blend of five spices commonly used in Odia cuisine) and let it crackle.
- Add the diced potatoes and chopped drumsticks, and fry them for a few minutes until they turn slightly golden brown. Add choped tomatoes let stir few minute.
- Add the mustard-cumin paste and sauté everything for a few more minutes until the raw smell disappears.
- Pour in 2 glasses of water, cover the kadhai with a lid, and let it come to a boil.
- Add the cut brinjals and Biri Badhi. Mix well and add salt to taste.
- Cover the kadhai with a lid again and let it boil for a few more minutes until the vegetables are cooked and the liquid has reduced to form a thick gravy.
- Your Alu Baigana Chuin Bandhi Besara is now ready to serve hot with steamed rice.
