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.