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Photo of Chuin Aloo – Baigan-Badhi Tarkari (Drumstick-Potato-Brinjal In Mustard Sauce) by Alka Jena at BetterButter

Chuin Aloo – Baigan-Badhi Tarkari (Drumstick-Potato-Brinjal In Mustard Sauce)

Alka Jena
10 minutes
Prep Time
20 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Chuin Aloo – Baigan-Badhi Tarkari (Drumstick-Potato-Brinjal In Mustard Sauce) RECIPE

Tarkari is a generic term mostly used in Odia homes for vegetables and meat in gravy. The gravy may be thick or thin, spicy or bland as per the dish cooked. The thinness of the jhola (gravy) makes the dish light on the palate and demands expertise to raise it to a level distinct from water. This is a humble effort on my part to bring to you certain flavorful classic Odia dishes in a series of post which will make you understand the rich heritage of Odia cuisine. Besara is a typical form of Odia cooking which is prepared with mustard paste as the primary ingredient.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Orissa
  • Simmering
  • Steaming
  • Main Dish

Ingredients Serving: 4

  1. 2 nos Drumsticks
  2. 1 medium tomato
  3. 5 to 6 nos garlic pods
  4. 2 to 3 green chillies
  5. 8 to 10 Badi (Sun dried chunks of batter prepared from black grams)
  6. 2 to 3 tsp of mustard oil
  7. 1 large potato
  8. 1 Brinjal
  9. 1 tbsp mustard seeds
  10. ½ tsp turmeric powder
  11. 2 nos dried red chilli
  12. 1 tsp pancha phutana
  13. salt to taste


  1. Peel off the outer layer of drumstick (chhuin) and cut it into 2 inch pieces. Cut the potato and brinjal in wedges. Cut the tomato into long strips.
  2. Soak the mustard seeds for 30 minutes and then grind the mustard seeds along with garlic pods and green chillies into a fine paste. Keep aside.
  3. In a pan, add 2 cups water, salt, turmeric and the ground mustard paste and bring to a boil. Add sliced potatoes first as it takes maximum time to cook and simmer.
  4. Once the potatoes are half cooked, add the sliced brinjal and drumstick. Keep a watch on the drumstick so as not to overcook the drumsticks. In the end, add the tomatoes. Take out from heat and keep aside.
  5. In another container, heat oil. Add panch phutan, dry red chilli and as soon as the panch phutan stops crackling, add the boiled vegetables and bring to boil. Take out from heat and before serving add the fried Badi and coriander leaves.
  6. Serve hot along with steamed rice.

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Aarti Khare
Aarti Khare   May-21-2016

what is panch phutana

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