The Indian state of Jharkhand came into existence in the year 2000, carved out of Bihar. Much of the state is covered by forests, heavily populated by elephants and tigers. I have seen a friend of mine from Jharkhand sing paeans about the state’s natural beauty, but have never had a chance to visit. I am glad to have gotten this chance to get at least virtually close to Jharkhand’s cuisine, via the Shhhhh Cooking Secretly Challenge that I am part of.
For this month’s Shhhhh Cooking Secretly Challenge, all of us food bloggers are cooking dishes from the state of Jharkhand. This month, I was paired with Aruna, the lovely blogger who writes at Aharam, and she assigned me two secret ingredients to make my dish with – potatoes and tomatoes. I decided to use these ingredients to prepare Mixed Vegetable Badi Ki Sabzi, which turned out finger-lickingly delicious and became an instant hit with everyone at home.
About the cuisine of Jharkhand
Before we move on to the recipe for Mixed Vegetable Badi Ki Sabzi, here’s a little glimpse into Jharkhandi cuisine, via Wikipedia.
Jharkhand shares borders with Uttar Pradesh, Bihar, Odisha, West Bengal and Chattisgarh. The cuisine of Jharkhand has heavy influences from those of these neighbouring states, but it also has several indigenous dishes of its own – kera-dudhauri, for instance, which is a dish made with milk, jaggery, rice and ghee; or charpa i.e. fritters made with mashed rice, spices and vegetables. The cuisine of Jharkhand uses a large amount of rice, but a limited number of spices.
Handia, also called Diyeng, is a locally made rice beer that is quite popular in Jharkhand, consumed during marriages and other festive occasions. Mahu, a liquor made using the fruits and flowers of the Mahua tree, is also a favourite among locals in Jharkhand.
Mixed Vegetable Badi Ki Sabzi
Aloo Badi Ki Sabzi – a curry made using potatoes and sun-dried lentil badis or vadis – is quite a common dish in the households of Uttar Pradesh, Bihar and Jharkhand. I decided to make the sabzi even more wholesome by using an assortment of vegetables, rather than using just potatoes. This gave me just the perfect opening to make use of the beautiful, fresh rajma beans I picked up at the vegetable vendor’s a while back.
The badis or vadis used in this sabzi (they can be used in a whole lot of other ways, too!) are typically made at home, using either moong daal or urad daal or vegetables. They are commonly made in bulk in the months of summer, when sunlight is plentiful, and then stored for use during the rest of the year. I, however, used store-bought urad daal vadis to make this dish.
Now, let’s take a look at the recipe for the Mixed Vegetable & Badi Ki Sabzi, shall we?
Recipe Source: This recipe from Patna Daily, with a few minor variations of my own
Ingredients (serves 4-5):
- 4 medium-sized tomatoes
- 5-6 cloves garlic
- A 1-inch piece of ginger
- 1 medium-sized onion
- 1 medium-sized potato
- 1/4 cup shelled fresh rajma beans
- 6-8 beans
- A few large florets of cauliflower
- 1 medium-sized carrot
- 1 small capsicum
- 2-3 big urad daal vadi/badi
- Salt to taste
- 1/2 teaspoon turmeric powder
- Red chilli powder to taste
- 2 teaspoons garam masala or to taste
- 2 teaspoons coriander powder or to taste
- 2 teaspoons cumin powder or to taste
- 1 tablespoon oil
- 1 teaspoon cumin
- 2 pinches asafoetida
- 2 tablespoons finely chopped coriander
1. Peel the garlic cloves and ginger. Chop the peeled ginger and tomatoes into small pieces. Grind the ginger, garlic and tomatoes to a puree, using a mixer. Keep aside.
2. Now, we will prep the vegetables we need to use. Peel the potato and carrot and chop into cubes. Remove strings from the beans and chop into small pieces. Chop the cauliflower into smaller pieces. Peel the onion and chop finely. Chop capsicum into small pieces. Keep aside.
3. Break the urad daal vadis into small pieces. Keep aside.
4. Heat the oil in a small pressure cooker bottom. Drop in the broken vadi. Fry on medium flame for a minute or till they turn brown, then transfer to a plate.
5. Add the cumin seeds and asafoetida to the residual hot oil in the pressure cooker bottom. Keep the flame on medium. Let them stay in for a couple of seconds.
6. Now, add in the tomato-ginger-garlic puree. On high flame, cook for 2-3 minutes or till the raw smell disappears.
7. Add the chopped onion, potato, beans, carrot, capsicum and shelled fresh rajma beans. Mix well.
8. Add salt to taste, garam masala, red chilli powder, turmeric powder, coriander powder and cumin powder. Add in the fried vadis, along with about 1 cup water. Mix well.
9. Close the pressure cooker and put the whistle on. Allow 4 whistles on high flame.
10. When the pressure has entirely gone down, open the pressure cooker. Mix in the finely chopped coriander. That’s it! Serve the sabzi hot with rotis or parathas.
1. If the tomatoes are too tart, you can add a tablespoon of sugar/jaggery to the sabzi, to even out the taste. However, that is purely optional.
2. I have used store-bought urad daal vadis here. You can use any type of vadi/badi available to you.
3. You can use any vegetables you have, in the making of this sabzi.
4. The vadis I used were big in size, so I broke them up into smaller pieces. If you have small vadis, you can go ahead and use them directly in the sabzi.
5. I used a 3-1/2 litre pressure cooker to make this sabzi.
6. The amount of water you add to the sabzi will depend on how thick/watery you want it to be. The above quantity worked just fine for us.
Did you like this recipe for Mixed Vegetable & Badi Ki Sabzi? Do tell me, in your comments!