Chuin Aloo Badi Besara
Chuin Aloo Badi Besara is a traditional Odia curry made with drumsticks (chuin), potatoes, brinjals, and sun-dried lentil dumplings (badi), all simmered in a robust mustard and cumin gravy. This earthy, tangy, and flavorful dish is a staple in many Odia households and showcases the region’s love for mustard-based curries. Finished with a fragrant tempering and best served with steamed rice, this comforting curry brings the forgotten flavors of Odisha back to life.
Ingredients
- 3 large potatoes cubed
- 4 drumsticks cut into 3-inch pieces
- 1 large brinjal eggplant, cubed
- 2 medium tomatoes cubed
- ¼ cup badi sun-dried lentil dumplings
- 1 tbsp mustard seeds
- 1 tbsp cumin seeds
- 5-6 garlic cloves
- 2 dry red chilies
- 1 tbsp turmeric powder
- A few coriander leaves chopped
- 2 sprigs curry leaves
- Salt to taste
- Water as needed
- 3 tbsp mustard oil
Instructions
- Heat 2 tablespoons of mustard oil in a kadhai (wok) over medium heat.
- Fry the badis until light golden. Remove and set aside.
- In the same kadhai, add mustard seeds and cumin seeds (pancha phutana). Let them crackle.
- Add the cubed potatoes and drumsticks, along with turmeric powder and salt. Sauté for a few minutes.
- Meanwhile, grind mustard seeds, cumin seeds, dry red chilies, and garlic cloves into a smooth paste using a mixer grinder.
- Add the ground paste to the kadhai and sauté everything until the raw aroma disappears.
- Pour in about 2 glasses of water. Cover the kadhai with a lid and bring it to a boil.
- Add the brinjal and tomato cubes. Mix well, cover again, and cook until the vegetables are tender and the gravy thickens.
- In a separate small pan (tadka pan), heat 1 tablespoon of mustard oil.
- Add garlic cloves, curry leaves, dry red chilies, and cumin seeds. Let them crackle.
- Pour this tempering into the cooked curry (tarkari) and mix gently.
- Cook for another minute, then turn off the heat.
- Finally, add the fried badis and chopped coriander leaves.
- Serve hot with steamed rice.
Notes
- Chuin refers to drumsticks, which are highly nutritious and add a unique flavor to the dish. Make sure they are tender and fresh for the best results.
- Badi (sun-dried lentil dumplings) can be store-bought or homemade. Fry them lightly until golden to enhance their flavor and prevent them from turning soggy in the curry.
- The mustard-cumin-garlic paste is the heart of this dish. Ensure it’s ground to a smooth consistency for a balanced, creamy gravy.
- Use mustard oil for an authentic Odia flavor—it adds a sharp, pungent note that complements the mustard gravy beautifully.
- Adjust the water based on the desired consistency of the curry. Traditionally, it's slightly thick but not dry.
- This dish tastes even better after a few hours as the flavors deepen, making it great for meal prep.