Alu Chhuin Baigana Badi TarkariIngredients:
Chuin (Drumstick)- 2 long
Kadali (green banana)- 2 medium
Alu- 1 large
Baigan (long brinjal)- 3
Badi – 8-10 (Big size)
Mustard seeds – 1 teaspoon
Cumin – 1 teaspoon
phutana- 1teaspoon
Dry red chilli- 1 teaspoon
Tomato – 1 small
Turmeric – 1 teaspoon
Garlic – 2 cloves
Onion – small (diced)

Method:
Masala – Grind Mustard seed, cumin seeds and dry red chilli to a fine paste.
Wash all vegetables and cut them length wise into big pieces (3 inch lenght).
Take 4 scoop of the ground paste in a bowl and pour 2 cups of water and mix well. Let it settle.
Heat a kadai and slowly pour the masala water into the kadai so that the settled masala remains in the bowl.
When the water starts to boil, add turmeric, salt and diced tomato. Cook for 2 mins and then put the vegetables.
Cook covered till vegetables start to soften.
In a separate pan, heat oil and fry the badi. Set aside.
Then put phutana, dry red chilli, and saute. When they start to splutter, add onion and crushed garlic and cook some more. 
When onions are browned, pour it on the boiled vegetables with the gravy. Cook for 5 more mins and then add badi,

3 Responses
  1. Mrs Barsa Swain Says:

    hi!Sarita

    I have a query.why the masala paste has to be added in the end?Is there any specific reason

    Barsa Swain

  2. manisa nayak Says:

    i have a little objection,plz don’t mind.you have said that “all vegetables and cut them length wise into big pieces (3 inch lenght)”.that is ok. “put the vegetables together”,if we’ll put vagetables together then Drumsticks will be totaly mixed in curry because i think drumsticks take few min to boil.

  3. smita12 Says:

    Its a nice receipe,except one changes . As add drumstick in last.

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