Bhuna Badi Tarkari
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
In Odia homes, we often rely on badis during the months when fresh vegetables are scarce. This tarkari features sun-dried lentil dumplings that are roasted and then simmered in a thick, spiced onion-tomato base. It is a very humble dish that highlights the crunch and nuttiness of the lentil badis. The bhuna style means we slow-fry the spices until they release their oils, giving the curry a deep, rich flavor. I suggest serving it with hot rotis and a bowl of plain curd.
Ingredients
Cooking Instructions
Tips & Secrets
- Roasting the badis correctly is key; if undercooked, they will stay chewy even after simmering.
- Using mustard oil provides that authentic pungent aroma typical of East Indian cooking.
- Be careful with the salt, as many store-bought badis already contain a fair amount of it.
Nutritional Information(Per 200g)
215 kcal
9g
12g
18g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.