After marrying into Oriya family, I ate food cooked in mustard oil or mustard gravy. Initially I was very hesitant about taste, smell everything. But now I'm not only used to it, but I've started preparing Corissa special food and I like it.
Today first time I tried Aloo Badi Jhol.
Badi is my favourite ingredient. Its nothing but dried balls of grounded daal(I think Urad dal) which is fried as & when required.Badi can be used in different subzi's. It adds a nice crunchiness.
There is one more ingredient used in Oriya/Bengali kitchen, i.e. Paanch phutan. Its simple mix of few spices like fenugreek seeds, mustard seeds, cumin seeds, kalonji and saunf. This adds taste to vegetables specially dry vegetables.
So now lets start with receipe. We'll need following ingredients
3-4 potatos,slieced vertically (or any shape you like).
1 small onion chopped
handful of badis. If badi is not available you can use "Saandge" or just add some more vegetables.
1 tbl sp paanch fotan
2 chillies
1-2 tbl sp oil
For Gravy
5-6 tbl sp mustard seeds
3-4 chillies
3-4 garlic cloves
Start with gravey preparation. First dry grind mustard seeds. Then add garlic & chillies and fine grind it adding little water.
Fry badi in oil and keep aside.
Heat some oil in kadai and add panch fotan, chopped onion and cillies. Fry onion till it turns slightly brown.Now add potatos,badi and fry for some more time. Now add some water and let the poptatoes cook. When potatoes are almost cooked add mustard paste, salt and some more water. Cook for some more time.
This will be thin type gravey (hence called Jhol).
This goes good with rice. Try it.
nice ha
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